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A neat row of baked puff pastry twists filled with vibrant, jammy blackberry mixture and crumbles of white goat cheese.

Blackberry Goat Cheese Puff Pastry Twists

These flaky, golden-brown puff pastry twists are filled with a vibrant, jammy blackberry mixture and creamy white goat cheese, garnished perfectly with fresh thyme.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 10 twists
Course: Appetizer, Breakfast, Dessert
Cuisine: American, French
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 16 oz puff pastry Thawed, typically 2 sheets. (450g)
  • 2 cups fresh blackberries Fresh or frozen. (300g)
  • 1/4 cup granulated sugar (50g)
  • 1 tbsp cornstarch (8g)
  • 4 oz white goat cheese Crumbled. (115g)
  • 1 tbsp fresh thyme leaves Plus extra tiny sprigs for garnish. (4g)
  • 1 large egg Whisked with 1 tbsp water for the egg wash.

Equipment

  • 1 Baking Sheet Lined with brown parchment paper.
  • 1 Medium Saucepan For creating the blackberry reduction.
  • 1 Pizza Cutter For cleanly slicing the puff pastry dough.

Method
 

Preparation and Baking
  1. In a medium saucepan, combine the blackberries and granulated sugar. Cook over medium heat for 10 minutes until the berries break down. Stir in the cornstarch (mixed with a splash of water) and simmer for 2 more minutes until thick and jammy. Let cool completely.
  2. Roll out both sheets of puff pastry into 10x10 inch squares. Spread the cooled blackberry mixture evenly on one sheet. Sprinkle with the crumbled white goat cheese and half the thyme. Place the second pastry sheet on top and press gently.
  3. Use a pizza cutter to slice the pastry into 1-inch wide strips. Twist each strip 3-4 times and place them in a neat row on a baking sheet lined with brown parchment paper.
  4. Brush the tops with the egg wash. Bake at 400°F (200°C) for 18-22 minutes until a deep golden-brown crust forms. Garnish with tiny green thyme sprigs before serving.

Notes

Keep the Dough Cold: If your pastry gets too soft while twisting, chill it in the fridge for 10 minutes.
Cool the Jam: Hot jam will melt the butter in your puff pastry and ruin the flaky layers.