Blackberry Goat Cheese Twists

I love making homemade jams in the summer. I’m not one of those fancy jam makers who uses proper canning techniques, and I’m not even fully clear on exactly what pectin is. I just do it the poor man’s way – I cook a bunch of berries down in a saucepan, mash ’em, and call them jam. Ok fine, I add some sugar and water too. Maybe a little lemon or lime juice. But that’s really it. I love using berry jams on summer cheese boards, in baked goods and especially in these little Blackberry Goat Cheese Twists. They’re the perfect light and not-too-sweet treat for summertime.

Baking with Puff Pastry Dough

These yummy little twists are made with puff pastry, which seems to appear in my kitchen much more often now than in the cooler months of the year. Puff pastry is amazing – it’s easy to use, super versatile for sweet and savory preparations, and it’s light and flaky, never too heavy. There are gazillions of ways to use it. I am dreaming of those late summer days when my tomato plants are in full force and I can make tomato tarts out the wazoo.

The one thing to remember about puff pastry is that it’s at its best when it’s at room temperature. It needs to cool when it comes out of the oven or it might be floppy. But if you put it in the fridge, forget it, it’s ruined. So just be patient and let it sit out for 15-20 minutes after you pull it from the oven. Then it’s perfect.

How to make Blackberry Goat Cheese Twists

So, as I said, you’ll make your poor man’s jam: just throw the blackberries into a saucepan with water, lemon juice and sugar and let it cook down. The berries will soften and you’ll be able to smash them with a wooden spoon. The longer you let it simmer, the more syrupy your jam will be. I think that 20-30 minutes is ideal.

Then, roll it into these twists along with the goat cheese. It’s a messy process, as the jam will squirt out the sides as you start to twist the puff pastry. This is completely fine, and it’s what will make these Blackberry Goat Cheese Twists look really pretty with those pops of purple. So prepare to get messy! Keeping your hands slightly damp with water will help when you’re rolling the twists.

The end result reminds me of cheesecake – it’s fruity, creamy and flaky. I could literally eat a dozen of them. I recently took them to a friend’s party and there wasn’t a single one left behind.

Serving options for Blackberry Goat Cheese Twists

But there was also a bit of controversy about the lemon-thyme sugar that was sprinkled on top of these Blackberry Goat Cheese Twists. Some people said it was too much thyme, and others said they couldn’t taste lemon or thyme at all. I’m always so fascinated by how different people’s palates are.

So, the measurements I’m giving you for the lemon-thyme sugar are what I think are the right amounts. Feel free to adjust them to your preference. While you’re at it, play around with the flavor combos in these Blackberry Goat Cheese Twists. Maybe strawberry or blueberry jam would float your boat? Maybe swap out the goat cheese for cream cheese? This low key summer dessert is meant for fun, so play around, get messy and have a good time with it! Enjoy!

Blackberry Goat Cheese Twists

Jammy berries and tangy, creamy cheese twisted in flaky puff pastry and topped with lemon-thyme sugar

5 from 1 vote

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Prep Time 30 minutes mins

Cook Time 20 minutes mins

resting 30 minutes mins

Course Dessert, Snack

Cuisine American

Servings 2 dozen

Ingredients

  

1x2x3x

• 1 package of puff pastry 2 sheets
• 2 cups blackberries
• 1/2 cup water
• 1 Tbsp. lemon juice
• 3/4 cup sugar
• 8 oz. goat cheese
• zest of 2 lemons
• 4 tsp. raw sugar
• 2 tsp. fresh thyme minced
• 1 egg

Instructions

 

• Combine the blackberries, water, lemon juice and sugar in a small saucepan. Bring to a boil, then reduce heat to medium and simmer for 20-30 minutes. Smash the berries against the sides of the saucepan with a wooden spoon to break them up. Allow to cool to room temperature. (Jam can be stored in an airtight container in the refrigerator).
• While the jam is cooling, remove the puff pastry from the freezer and thaw at room temperature for 20-25 minutes. Roll one sheet of dough out onto a floured surface in a rectangular shape. It doesn’t have to be perfect. Spread 1/2 of the jam evenly across the dough, followed by sprinkling 1/2 of the goat cheese over the jam. Make 12 vertical slices in the dough, approximately 1″ in diameter. Fold the strips in half from top to bottom, so that each strip is now half as long as it was before. Holding opposite ends of one strip, twist in opposite directions, gently pulling the dough to stretch it longer as you twist. Don’t worry if jam or cheese falls out. Repeat this process with each strip and place onto a parchment-lined baking sheet.
• Repeat the above process with the second sheet of puff pastry.
• Preheat oven to 400 degrees. Combine the lemon zest, sugar and thyme in a small bowl. Whisk the egg with 1 Tbsp. of water and brush the twists with the egg wash. Sprinkle the twists with lemon-thyme sugar. Bake 20 minutes. Allow to cool to room temperature before serving.

Keyword appetizers, blackerry, dessert, puff pastry

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