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Buttery puff pastry meets tangy goat cheese and the brightness of homemade blackberry jam in these irresistible twists. These are my go-to when I want to impress with very little effort and always vanish fast at brunches or as a sweet appetizer for gatherings.
The first time I made these was for a garden tea party and even the kids loved them. Now my friends ask for them every single time I offer to bring dessert.
Ingredients
- Frozen puff pastry sheets: best quality ones are buttery and flaky and worth it for the flavor
- Fresh blackberries: the more ripe and juicy the better for your jam
- Water: helps soften the berries and create a spreadable filling
- Lemon juice: brings out the flavor in the blackberries and balances the sweetness
- Granulated sugar: sweetens the jam do not skimp on it if berries are tart
- Soft goat cheese: look for logs with creamy smooth texture without any cracks
- Lemon zest: adds floral freshness choose organic lemons for best zest
- Raw sugar: provides sparkle and crunch to the finished twists
- Fresh thyme: offers a hint of herbal note make sure to mince very finely
- Egg: for brushing gives that glossy golden bakery finish
Instructions
- Make the Blackberry Jam:
- Simmer blackberries water lemon juice and granulated sugar in a saucepan over medium low heat for 20 to 30 minutes until the mixture thickens and berries break down. Stir often and gently mash berries as they cook. Allow jam to cool completely before using to avoid melting the cheese.
- Prep Your Puff Pastry:
- Remove pastry sheets from the freezer and thaw for about 20 to 25 minutes. Transfer one sheet to a lightly floured surface and roll out into a large rectangle to smooth seams and ensure even puffing in the oven.
- Assemble the Twists:
- Spread half the goat cheese in an even thin layer over the pastry sheet. Add half the cooled blackberry jam in swirls or dollops gently spreading without tearing the dough. Repeat with the second pastry sheet.
- Cut and Shape:
- Using a sharp knife or pizza cutter cut each prepared pastry rectangle into 12 even strips. Fold each strip gently in half lengthwise for sturdiness then twist while softly stretching to create a pretty spiral.
- Finish and Sugar:
- Beat the egg with a splash of water to make an egg wash. Brush each twist generously. In a small bowl mix lemon zest raw sugar and finely minced thyme. Sprinkle this mixture over the twists for extra fragrance and texture.
- Bake and Cool:
- Arrange twists on parchment lined baking sheets with cool space between. Bake in a preheated oven at 400 F for 16 to 18 minutes until puffed and deeply golden. Cool on a rack before serving to keep the layers crisp.
Goat cheese is my secret ingredient in so many bakes but in this recipe it shines against the fruity jam. My sister once tried making these with raspberries and I still remember everyone’s surprise when the plate disappeared before the coffee brewed.
Storage Tips
Store leftover twists in an airtight container at room temperature for up to two days. If you want them extra crisp reheat in a hot oven for five minutes. You can also chill for up to four days but let come to room temp or rewarm before serving.
Ingredient Substitutions
No goat cheese on hand try cream cheese or mascarpone. Swap blackberries for raspberries or blueberries if preferred. Pre made berry jam will work if you are short on time but homemade is always worth it.
Serving Suggestions
Arrange on a platter for brunch or tea gatherings. Serve warm with honey or extra jam on the side. For a party drizzle with a little more lemon zest and thyme for color and fragrance.
Cultural and Seasonal Notes
These twists capture the essence of summer berry season but work anytime thanks to frozen fruit. In French style entertaining fruity pastry twists like these are a nostalgic favorite especially with tea and sparkling lemonade.
Seasonal Adaptations
Use whatever berries look best at the market Try a bit of orange zest instead of lemon for fall Pair with winter citrus jams when berries are out of season
Success Stories
Guests often marvel at the flaky texture and tangy sweet filling. Kids love to help with the twisting step and the smell as they bake will bring the whole family to the kitchen. I have brought these to potlucks where they vanished before the main course.
Freezer Meal Conversion
Shape twists but do not bake. Freeze them flat on a baking sheet then transfer to a freezer bag. When ready to serve bake from frozen at 400 F for two to three extra minutes until golden and cooked through.
These twists are as lovely to look at as they are to eat. Serve with coffee or sparkling wine for a touch of celebration any time.
Recipe FAQs
- → How do I prevent pastry from getting soggy?
Allow the homemade jam to cool fully before spreading. This keeps the pastry crisp during baking.
- → Can I use frozen blackberries?
Yes, frozen blackberries work well. Thaw and drain excess liquid before cooking the jam.
- → Is there a substitute for goat cheese?
Cream cheese or ricotta can be used if you prefer a different flavor or texture.
- → Can I make these ahead of time?
Prepare and bake in advance, then store in an airtight container. Refresh in a low oven before serving.
- → What pairs well with these pastries?
They complement tea, coffee, and brunch spreads featuring fruit or cheese. Serve warm for best taste.