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Blueberry, Lemon & Thyme Goat Cheese Twists


12 twists

prep time:

20 mins

cook time:

20 mins

Total time:

40 mins




  • for the jam

  • 1 cup of blueberries

  • ¼ cup water

  • pinch of pectin

  • a squeeze of lemon

  • ½ cup sugar

  • for the twists

  • 1 sheet of puff pastry

  • egg wash

  • Vermont Creamery Wild Blueberry, Lemon & Thyme Goat Cheese

    8 ounces

  • for the lemon sugar

  • a few sprigs of thyme, stems removed

  • zest from one lemon

  • 2 tablespoons raw sugar


to make the jam

  1. Wash blueberries and add to saucepan with water, pectin, lemon juice and sugar. Bring to a boil, then reduce heat to medium and simmer for about 25 minutes, stirring often and smashing berries as they soften. Remove from heat and let jam cool.

to make the twists

  1. Heat oven to 400°F and let puff pastry thaw. Roll out puff pastry and brush inside with egg wash. Add Wild Blueberry Lemon & Thyme Goat Cheese in crumbles, and jam to the center, leaving about an inch on the parameter. Make sure to not add too much filling so they are easy to twist.
  2. Make 12 horizontal slices in dough, about 1" in diameter. Fold the strips in half from top to bottom. Holding each end of the strip, twist in opposite directions until the slice is fully twisted. Add each to parchment paper lined baking sheet.
  3. Add thyme leaves, lemon zest and sugar to bowl and combine. Brush twists with egg wash and sprinkle with the sugar zest. Bake for about 16 min or until golden brown. Remove and top with a little more sugar. Enjoy! 

recipe notes:

You can also make this with store bought jam if you are in a time crunch