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These Blackberry Goat Cheese Puff Pastry Twists came from a bridal shower I threw for my daughter, and now everyone bugs me for the recipe. There's something almost magical when you mix tangy goat cheese with sweet blackberry jam inside buttery, flaky pastry. People always ask what's in them - it's that hint of lemon thyme sugar that gets them wondering. My house smells absolutely wonderful while they're cooking.
You'll Fall In Love With These
Once you try these twists, you'll be hooked. They're what I whip up when I want folks to think I worked harder than I did. Something about that creamy cheese with fruity jam wrapped in those flaky layers just can't be beat. And don't get me started on the sprinkle of herb-citrus sugar on top - it turns them from yummy to mind-blowing.
Stuff You'll Need
- Blackberries: I use ones from my backyard when I can, but don't worry - frozen ones work great too.
- Puff Pastry: This ready-made wonder saves so much time.
- Goat Cheese: Look for the smooth, creamy kind that spreads easily.
- Sugar: Plain white sugar works in both the jam and topping.
- Lemons: Grab the zest right when you need it for the best flavor kick.
- Thyme: Just grab a couple sprigs to mix with your sugar.
- Egg: You'll need one for that beautiful brown finish.
Steps To Make Them
- Make Your Jam First
- Cook blackberries with sugar and a bit of water in a pot. I let mine bubble away for about 30 minutes until it thickens up nicely. It'll fill your kitchen with the most amazing scent. Set it aside to cool while you tackle the next steps.
- Prep Your Pastry
- Let the puff pastry sit out for around 30 minutes. Don't rush this part - trying to unfold it while still frozen will just crack it.
- Put Everything Together
- Spread out the pastry then layer on that smooth goat cheese and your homemade jam. Cut into strips, fold them over, and twist each one gently. Place them on your baking sheet with some space between.
- Add The Magic Touch
- Combine lemon zest, fresh thyme leaves and sugar in a small bowl. Brush the twists with beaten egg and scatter that fragrant sugar mix over them.
- Bake Them Up
- They go in at 375°F for around 18 minutes - keep an eye on them until they turn golden brown. Let them cool a bit before you dig in.
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Fun Ways To Change Them
I sometimes use cream cheese for a softer flavor or whatever berries are growing in my yard. When I'm rushing, store-bought jam does the trick perfectly. I tried making mini versions in my muffin tin last month and they came out super cute. You can really play around with whatever you've got on hand.
How To Enjoy Them Best
Wait until they've cooled slightly so they hold together well. That's when you'll really taste all the flavors. They go great with bubbly for celebrations or alongside afternoon tea with friends. They fit right in at casual snack time or fancy get-togethers.
Time-Saving Tricks
When I'm having people over, I get everything ready a day ahead. Just keep them in the fridge and bake them fresh when you need them. Remember though, they taste best eaten the same day you make them. Not that they hang around long at my place anyway.
Common Questions
Folks who follow my blog always ask me about these twists. Yes, grabbing jam from the store works fine when you're busy. For my vegan friends, I swap in dairy-free cream cheese and vegan pastry. Want them extra crispy? Always cool them on a wire rack before serving them up.
Great Year-Round
During hot months I bring these out poolside with cold pink wine and fresh berries. When fall hits, they taste amazing with warm apple cider. At our Christmas gathering last year, they vanished within minutes. These twists work no matter what time of year it is.
Foods That Go Well With Them
I love putting these on my big wooden platter with some fancy cheeses, a handful of nuts and sliced fresh fruit. When friends drop by, I'll add them to a spread with my homemade spinach dip and thin slices of prosciutto. Everyone raves about how the sweet and savory flavors play together.
Try These Tasty Twists
- Different Cheese: Cream cheese makes a milder version that kids really love.
- Switch Herbs: Try fresh basil or rosemary in summer for a completely different taste.
- Change Fruits: I use whatever berries look freshest at the store that day.
- Go Savory: Skip the jam and try them with slowly cooked onions instead - they're so good.
Tips For Gatherings
My best advice for hosting? Make these a day before and stick them in the fridge. Then bake them right as guests start arriving. Your home will smell amazing with those buttery berry scents. I always put some cute napkins nearby so people can grab and munch easily.
Keeping Leftovers
These taste best right after baking, but if you have extras, wrap them tightly and keep them on the counter for a day. To warm them up again, throw them in the oven at 325°F for a few minutes. Don't use the microwave though - it just makes the pastry all soggy.
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Frequently Asked Questions
- → Can I prepare the jam earlier?
Absolutely, you can make the blackberry jam in advance and store it in a sealed container in the fridge. Let it warm up to room temperature before using.
- → What’s the reason for thawing puff pastry?
When thawed, puff pastry is simpler to roll and shape. Just make sure it doesn’t warm up too much or it’ll turn sticky and tricky to manage.
- → Could I swap the jam for store-bought?
Of course, using store-bought blackberry jam works just fine. You’ll need about 1 cup for the whole process.
- → Why should the dough be stretched and twisted?
Stretching and twisting doesn’t just look nice—it ensures even cooking and adds lovely, flaky layers to the final pastries.
- → What’s the role of the egg wash?
The egg wash makes the pastries golden and caramelized, plus it helps the lemon-thyme sugar stick perfectly.
Conclusion
Sweet blackberry jam and tangy goat cheese come together in these flaky treats, baked to golden perfection with a sprinkle of lemon-thyme sugar.