Blueberry Goat Cheese Pastry Twists

45 mins
Serves 1
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Directions

  1. 1Combine frozen blueberries, cinnamon stick, maple syrup, lemon juice, and water in a small pot.
  2. 2Combine frozen blueberries, cinnamon stick, maple syrup, lemon juice, and water in a small pot.
  3. 3Combine frozen blueberries, cinnamon stick, maple syrup, lemon juice, and water in a small pot.
  4. 4Stir and place over medium heat until bubbling.
  5. 5Stir and place over medium heat until bubbling.
  6. 6Stir and place over medium heat until bubbling.
  7. 7Lower the heat to a simmer, stirring occasionally, and cook for 15-20 minutes until thickened.
  8. 8Lower the heat to a simmer, stirring occasionally, and cook for 15-20 minutes until thickened.
  9. 9Lower the heat to a simmer, stirring occasionally, and cook for 15-20 minutes until thickened.
  10. 10Remove from heat and let cool completely.
  11. 11Remove from heat and let cool completely.
  12. 12Remove from heat and let cool completely.
  13. 13Transfer to a container.
  14. 14Transfer to a container.
  15. 15Transfer to a container.
  16. 16Lightly flour a piece of parchment paper and roll out the defrosted puff pastry into a large rectangle.
  17. 17Lightly flour a piece of parchment paper and roll out the defrosted puff pastry into a large rectangle.
  18. 18Lightly flour a piece of parchment paper and roll out the defrosted puff pastry into a large rectangle.
  19. 19Spread the cooled blueberry compote evenly, leaving a 1-inch border around the edges.
  20. 20Spread the cooled blueberry compote evenly, leaving a 1-inch border around the edges.
  21. 21Spread the cooled blueberry compote evenly, leaving a 1-inch border around the edges.
  22. 22Crumble the goat cheese over the blueberries and use an offset spatula to spread it evenly.
  23. 23Crumble the goat cheese over the blueberries and use an offset spatula to spread it evenly.
  24. 24Crumble the goat cheese over the blueberries and use an offset spatula to spread it evenly.
  25. 25Fold one side of the puff pastry over, pressing down to seal the edges.
  26. 26Fold one side of the puff pastry over, pressing down to seal the edges.
  27. 27Fold one side of the puff pastry over, pressing down to seal the edges.
  28. 28Cut into 10-12 slices, about 1/2 inch thick.
  29. 29Cut into 10-12 slices, about 1/2 inch thick.
  30. 30Cut into 10-12 slices, about 1/2 inch thick.
  31. 31Hold each slice at both ends and twist in opposite directions.
  32. 32Hold each slice at both ends and twist in opposite directions.
  33. 33Hold each slice at both ends and twist in opposite directions.
  34. 34Place the twists on a parchment-lined baking sheet.
  35. 35Place the twists on a parchment-lined baking sheet.
  36. 36Place the twists on a parchment-lined baking sheet.
  37. 37In a small bowl, whisk the egg + water and brush over the pastry twists.
  38. 38In a small bowl, whisk the egg + water and brush over the pastry twists.
  39. 39In a small bowl, whisk the egg + water and brush over the pastry twists.
  40. 40Sprinkle raw sugar, lemon zest, and thyme on top.
  41. 41Sprinkle raw sugar, lemon zest, and thyme on top.
  42. 42Sprinkle raw sugar, lemon zest, and thyme on top.
  43. 43Bake at 375°F (190°C) for 20-25 minutes or until golden brown & crispy.
  44. 44Bake at 375°F (190°C) for 20-25 minutes or until golden brown & crispy.
  45. 45Bake at 375°F (190°C) for 20-25 minutes or until golden brown & crispy.

Ingredients

  • 1.5 cups frozen blueberries
  • 1.5 cups frozen blueberries
  • 1.5 cups frozen blueberries
  • 0.5 lemon juice
  • 0.5 lemon juice
  • 0.5 lemon juice
  • 1 cinnamon stick
  • 1 cinnamon stick
  • 1 cinnamon stick
  • 3 tbsp maple syrup
  • 3 tbsp maple syrup
  • 3 tbsp maple syrup
  • 3 tbsp water
  • 3 tbsp water
  • 3 tbsp water
  • 1 puff pastry
  • 1 puff pastry
  • 1 puff pastry
  • 5 oz goat cheese
  • 5 oz goat cheese
  • 5 oz goat cheese
  • 2 tbsp raw sugar
  • 2 tbsp raw sugar
  • 2 tbsp raw sugar
  • 2 tsp minced thyme
  • 2 tsp minced thyme
  • 2 tsp minced thyme
  • 1 lemon zest
  • 1 lemon zest
  • 1 lemon zest
  • 1 egg
  • 1 egg
  • 1 egg
  • 1 tbsp water
  • 1 tbsp water
  • 1 tbsp water
  • flaky sea salt
  • flaky sea salt
  • flaky sea salt

Equipment

small potoffset spatulaparchment paperbaking sheetsmall bowl

Tips

  • Defrost puff pastry overnight in the fridge.
  • Cool the blueberry compote completely before using.
  • Bake at 375°F (190°C) until golden brown and crispy.