Blackberry Goat Cheese Twists (Printable Version)
Flaky twists filled with tangy goat cheese and sweet blackberries, topped with fragrant lemon-thyme sugar.
# Ingredients:
→ Fruit Jam
01 -
240 g fresh blackberries
02 -
100 g granulated sugar
03 -
30 ml water
→ Pastry
04 -
250 g frozen puff pastry
→ Cheese Filling
05 -
110 g soft goat cheese
→ Topping
06 -
1 large lemon, zested
07 -
10 g fresh thyme leaves
08 -
30 g granulated sugar
09 -
1 large egg, beaten
# Steps:
01 -
Combine blackberries, sugar, and water in a saucepan and simmer over medium heat, stirring occasionally, until thickened to a jam-like consistency, about 30 minutes. Allow to cool completely.
02 -
Remove puff pastry from freezer and let it rest at room temperature for 30 minutes until pliable but still cool. Avoid unfolding while frozen to prevent breaking.
03 -
Roll out puff pastry on a lightly floured surface. Evenly spread the goat cheese over the pastry, then layer with cooled blackberry jam. Cut the pastry into 2.5 cm wide strips, fold each strip in half lengthwise, and gently twist several times. Arrange twists on a parchment-lined baking sheet.
04 -
Mix lemon zest, fresh thyme leaves, and sugar in a small bowl. Brush each pastry twist with beaten egg and sprinkle the lemon-thyme sugar generously over the top.
05 -
Preheat oven to 190°C. Bake twists for 18 minutes or until golden brown and flaky. Remove from oven and allow to rest on a wire rack before serving to preserve texture and flavor.
# Notes:
01 -
Prepare the blackberry jam ahead of time and store it refrigerated in an airtight container until ready to use. Bring to room temperature before assembling.
02 -
Thaw puff pastry adequately to ensure easy handling and prevent tearing.
03 -
Cooling the twists after baking helps maintain their shape and enhances flavor.
04 -
For a vegan alternative, substitute goat cheese with dairy-free cream cheese and use plant-based puff pastry.
05 -
Reheat leftovers in a preheated oven at 160°C for a few minutes; avoid microwaving to prevent sogginess.