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