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Savoury Blueberry Scroll Biscuits
Salads & Appetizers

Savoury Blueberry Scroll Biscuits

12 scrolls



  • 1 sheet (225g) Puff Pastry, thawed (keep cold)
  • 2 tbsp (15g) All purpose unbleached flour
  • 2 tbsp (30ml) Roasted garlic, cooled and mashed into a paste (optional)
  • 6 slices (75g) Prosciutto or Serrano ham- thin slices
  • 1 cup (70g) Asiago cheese, grated
  • ¾ cup (110g) B.C. Blueberries, fresh or frozen (do not thaw if using frozen)
  • 1 tbsp (15ml) Lemon zest, finely grated
  • 2 tsp (10ml) Fresh rosemary, finely chopped (or substitute for 1 tsp. dry)




  1. Once the roasted garlic is prepared, pre-heat oven to 400°F/200°C with oven rack positioned in the centre. Line a large sheet pan with parchment paper.
  2. Dust 2 tbsp of flour on a clean surface, roll out cold puff pastry, turning over to coat in flour, into a 14” x 14” sheet.
  3. Spread the roasted garlic evenly on the cold puff pastry, arrange a single layer of Prosciutto slices, sprinkle evenly with grated cheese, blueberries, rosemary and lemon zest.
  4. Roll the pastry up into a cylinder and cut into twelve 1” discs.
  5. Carefully transfer each disc to the lined sheet pan, lay them on their sides and gently press down to flatten.
  6. Bake in the centre of a pre-heated oven for 20-25 minutes until golden brown.