Savoury scroll biscuit with B.C. blueberries

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Sharp asiago, savoury prosciutto, sweet and juicy B.C. blueberries and fragrant rosemary--these flaky scroll biscuits are good any time of the day. 

1 sheet puff pastry, thawed (keep cold)
2 tbsp all-purpose unbleached flour
2 tbsp roasted garlic, cooled and mashed into a paste
6 slices prosciutto or serrano ham
1 cup grated asiago cheese
3/4 cup B.C. blueberries (fresh or frozen), do not thaw if using frozen
2 tsp fresh rosemary, finely chopped
1 tbsp finely grated lemon zest

Preheat oven to 400°F with oven rack positioned in the centre. Line a large sheet pan with parchment paper.

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.

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.

Roll the pastry up into a cylinder and cut into twelve 1” discs.

Carefully transfer each disc to the lined sheet pan, lay them on their sides and gently press down to flatten.

Bake in the centre of a pre-heated oven for 20 to 25 minutes until golden brown.