Introduction

Hey there, friend! You know those moments when you just crave something a little bit special, maybe for an impromptu brunch, a cozy afternoon snack, or even a last-minute treat to share? But who has the time for complicated recipes, right? That’s exactly where these Blackberry Goat Cheese Puff Pastry Twists come in! They are an absolute dream – ridiculously easy, incredibly quick to put together, and taste like you spent hours fussing in the kitchen. Seriously, the combination of sweet, tart blackberries, creamy, tangy goat cheese, and flaky puff pastry is pure magic. Get ready to have your taste buds sing and your kitchen smell amazing!

Why You’ll Love This Recipe

Fast: From start to finish, you’re looking at less than 30 minutes, including baking time. Perfect for those “need a treat NOW” moments!
Easy: If you can unfold puff pastry and spread some cheese, you can make these. No fancy techniques required!
Giftable: Package these up in a pretty box or bag, and you’ve got a thoughtful, homemade gift that everyone will adore.
Crowd-Pleasing: The sweet, savory, and flaky combination is a guaranteed hit with everyone, kids and adults alike. They disappear faster than you can say “puff pastry!”

Ingredients

2 sheets puff pastry: Find these in the freezer section. Make sure they’re thawed according to package directions but still nice and cold! That cold temperature is key to flaky layers.
2 cups blackberries: Fresh or frozen work beautifully here. If using frozen, no need to thaw them completely beforehand, they’ll cook down just fine.
½ cup water: Just a little liquid to help the blackberries break down into a lovely sauce.
1 tablespoon lemon juice: Adds a little brightness and helps balance the sweetness of the berries.
¾ cup sugar: Sweetens the blackberry sauce perfectly.
8 ounces goat cheese: Use the soft, spreadable kind. Its tangy creaminess is the perfect counterpoint to the sweet berries.
Zest of 2 lemons: Don’t skip this! Lemon zest brings a wonderful fragrant citrus punch that elevates the goat cheese.
4 teaspoons raw sugar: Sprinkled on top for a little sparkle and a hint of caramelization. Turbinado or Demerara sugar work great.
2 teaspoons fresh thyme, minced: Thyme and goat cheese are a match made in heaven. Its subtle, earthy flavor is perfect here.
1 egg: Beaten with a splash of water for an egg wash. This gives the twists that beautiful golden shine and helps the sugar stick.

How to Make It

Alright, let’s get these delightful twists made! It’s easier than you think.

First things first, let’s make that gorgeous blackberry sauce. Grab a medium saucepan and toss in the blackberries, water, lemon juice, and ¾ cup sugar.
Set the pan over medium heat and bring it to a gentle simmer, stirring occasionally. Let it simmer for about 10-15 minutes, or until the berries have broken down and the sauce has thickened nicely. It should coat the back of a spoon. Once it’s ready, remove it from the heat and let it cool down a bit. You can even pop it in the fridge for faster cooling if you’re in a hurry!
While the sauce is cooling, preheat your oven to 400°F (200°C). Line a couple of baking sheets with parchment paper. This is my favorite trick for easy cleanup!
In a small bowl, mix together the soft goat cheese, lemon zest, and fresh minced thyme. Give it a good stir until everything is well combined and fragrant.
Now for the puff pastry! Carefully unfold your first sheet of thawed puff pastry onto one of the prepared baking sheets (or a lightly floured surface, then transfer).
Spread the goat cheese mixture evenly over the entire surface of the pastry sheet, leaving about a ½-inch border around the edges.
Next, drizzle or spread half of your cooled blackberry sauce over the goat cheese layer. Try not to overload it, as too much filling can make twisting tricky.
Carefully unfold the second sheet of puff pastry and place it directly on top of the filling-covered sheet. Gently press down to seal the edges.
Use a sharp knife or a pizza cutter to cut the layered pastry vertically into strips about 1-inch wide.
Now for the fun part – the twist! Take each strip and gently twist it several times from end to end. Place the twisted strips onto your prepared baking sheets, leaving a little space between them.
In a small bowl, whisk the egg with about a tablespoon of water to make the egg wash. Brush this mixture generously over the tops of all the pastry twists. This is what gives them that beautiful golden color!
Finally, sprinkle the raw sugar over the tops of the egg-washed twists.
Pop the baking sheets into your preheated oven and bake for 15-20 minutes, or until the twists are puffed up, golden brown, and look absolutely irresistible.
Let them cool on the baking sheets for a few minutes before transferring them to a wire rack. Or, honestly, just dig in warm!

Substitutions & Additions

This recipe is super flexible! Feel free to play around and make it your own.

Other Berries: Swap blackberries for raspberries, blueberries, or even a mixed berry blend in the sauce.
Different Cheese: Don’t have goat cheese? Cream cheese or even a soft, mild feta (if you like a saltier kick) could work, though the flavor profile will change.
Herb Swap: Not a fan of thyme? Try fresh rosemary (use a little less, it’s potent!) or even some finely chopped mint for a brighter twist.
Add Nuts: Sprinkle some chopped pecans or walnuts over the goat cheese layer before adding the sauce for a little crunch.
Sweeten It Up: Drizzle with a little honey or a balsamic glaze after baking for an extra layer of flavor.

Tips for Success

Keep it Cold: Puff pastry is happiest when cold. Work relatively quickly, and if your kitchen is warm, you can pop the layered pastry back in the fridge for 10 minutes before cutting and twisting.
Don’t Overfill: While it’s tempting to load up on the blackberry sauce, too much can make the twists soggy or cause the filling to ooze out excessively during baking.
Twist Gently but Firmly: You want enough twists so they hold their shape, but don’t twist so tightly that the pastry tears completely.
Watch the Bake: Ovens vary! Keep an eye on your twists during the last few minutes of baking. They should be deeply golden brown and look fully puffed.

How to Store It

These twists are definitely best enjoyed fresh and warm from the oven! However, if you happen to have any glorious leftovers (a rare occurrence in my house!), you can store them.

Let the twists cool completely.
Store them in an airtight container at room temperature for 1-2 days.
For longer storage, you can refrigerate them for up to 3-4 days.
To reheat, pop them in a toaster oven or a regular oven at around 350°F (175°C) for a few minutes until warmed through and crisp again.

FAQs

Can I make the blackberry sauce ahead of time? Yes! You can make the sauce a day or two in advance and store it in an airtight container in the fridge. Just make sure it’s cooled before assembling.
Can I use store-bought pie filling? I don’t recommend it for this recipe. Pie filling is often much thicker and might not spread as well, plus making the simple sauce from scratch gives you the best flavor and consistency for the twists.
Can I freeze the unbaked twists? You could try! Assemble and twist them, then place them on a parchment-lined baking sheet and freeze until solid. Once frozen, transfer to an airtight container or freezer bag. Bake from frozen, adding a few extra minutes to the baking time.
Can I omit the goat cheese? You could, but the sweet and savory combination is what makes these so special! If you leave it out, you’ll just have a sweet blackberry twist. You might consider brushing the pastry with melted butter and cinnamon sugar or another sweet filling instead.

Easy Blackberry Goat Cheese Puff Pastry Twists

Ridiculously easy, incredibly quick to put together, and taste like you spent hours fussing in the kitchen. Seriously, the combination of sweet, tart blackberries, creamy, tangy goat cheese, and flaky puff pastry is pure magic.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Equipment

Medium saucepan
Baking sheets Line with parchment paper
Parchment paper
Small bowl
sharp knife or pizza cutter
Wire rack

Ingredients

2 sheets puff pastry thawed according to package directions but still nice and cold
2 cups blackberries fresh or frozen
0.5 cup water
1 tablespoon lemon juice
0.75 cup sugar
8 ounces goat cheese soft, spreadable kind
2 lemons zest only
4 teaspoons raw sugar Turbinado or Demerara sugar work great
2 teaspoons fresh thyme minced
1 egg beaten with a splash of water for an egg wash

Instructions

First things first, let's make that gorgeous blackberry sauce. Grab a medium saucepan and toss in the blackberries, water, lemon juice, and ¾ cup sugar.
Set the pan over medium heat and bring it to a gentle simmer, stirring occasionally. Let it simmer for about 10-15 minutes, or until the berries have broken down and the sauce has thickened nicely. It should coat the back of a spoon. Once it's ready, remove it from the heat and let it cool down a bit. You can even pop it in the fridge for faster cooling if you're in a hurry!
While the sauce is cooling, preheat your oven to 400°F (200°C). Line a couple of baking sheets with parchment paper. This is my favorite trick for easy cleanup!
In a small bowl, mix together the soft goat cheese, lemon zest, and fresh minced thyme. Give it a good stir until everything is well combined and fragrant.
Now for the puff pastry! Carefully unfold your first sheet of thawed puff pastry onto one of the prepared baking sheets (or a lightly floured surface, then transfer).
Spread the goat cheese mixture evenly over the entire surface of the pastry sheet, leaving about a ½-inch border around the edges.
Next, drizzle or spread half of your cooled blackberry sauce over the goat cheese layer. Try not to overload it, as too much filling can make twisting tricky.
Carefully unfold the second sheet of puff pastry and place it directly on top of the filling-covered sheet. Gently press down to seal the edges.
Use a sharp knife or a pizza cutter to cut the layered pastry vertically into strips about 1-inch wide.
Now for the fun part – the twist! Take each strip and gently twist it several times from end to end. Place the twisted strips onto your prepared baking sheets, leaving a little space between them.
In a small bowl, whisk the egg with about a tablespoon of water to make the egg wash. Brush this mixture generously over the tops of all the pastry twists. This is what gives them that beautiful golden color!
Finally, sprinkle the raw sugar over the tops of the egg-washed twists.
Pop the baking sheets into your preheated oven and bake for 15-20 minutes, or until the twists are puffed up, golden brown, and look absolutely irresistible.
Let them cool on the baking sheets for a few minutes before transferring them to a wire rack. Or, honestly, just dig in warm!

Notes

Storing: Let the twists cool completely. Store them in an airtight container at room temperature for 1-2 days. For longer storage, you can refrigerate them for up to 3-4 days. To reheat, pop them in a toaster oven or a regular oven at around 350°F (175°C) for a few minutes until warmed through and crisp again. Tips: Keep puff pastry cold. Work relatively quickly. Don't overfill the pastry, as too much filling can make the twists soggy or ooze out. Twist gently but firmly so they hold their shape without tearing. Watch the bake time as ovens vary; they should be deeply golden brown and fully puffed. FAQs: The blackberry sauce can be made a day or two ahead. Store-bought pie filling is not recommended due to consistency and flavor. Unbaked twists can be frozen; bake from frozen, adding a few minutes. Omitting goat cheese is possible, but changes the sweet/savory profile; consider using a sweet filling instead.