Directions
- 1Combine frozen blueberries, cinnamon stick, maple syrup, lemon juice, and water in a small pot.
- 2Stir and place over medium heat until bubbling.
- 3Lower the heat to a simmer, stirring occasionally, and cook for 15-20 minutes until thickened.
- 4Remove from heat and let cool completely.
- 5Transfer to a container.
- 6Lightly flour a piece of parchment paper and roll out the defrosted puff pastry into a large rectangle.
- 7Spread the cooled blueberry compote evenly, leaving a 1-inch border around the edges.
- 8Crumble the goat cheese over the blueberries and use an offset spatula to spread it evenly.
- 9Fold one side of the puff pastry over, pressing down to seal the edges.
- 10Cut into 10-12 slices, about 1/2 inch thick.
- 11Hold each slice at both ends and twist in opposite directions.
- 12Place the twists on a parchment-lined baking sheet.
- 13In a small bowl, whisk the egg + water and brush over the pastry twists.
- 14Sprinkle raw sugar, lemon zest, and thyme on top.
- 15Bake at 375°F (190°C) for 20-25 minutes or until golden brown & crispy.
Ingredients
- 1.5 cups frozen blueberries
- 0.5 lemon juice
- 1 cinnamon stick
- 3 tbsp maple syrup
- 3 tbsp water
- 1 puff pastry
- 5 oz goat cheese
- 2 tbsp raw sugar
- 2 tsp minced thyme
- 1 lemon zest
- 1 egg
- 1 tbsp water
- 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.
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