Blueberry Goat Cheese Pastry Twists

Name: Blueberry Goat Cheese Pastry Twists
Total time: 25 min
Yield: 12 servings
Cuisine: French
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

25m

Serves 12

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Blueberry Goat Cheese Pastry Twists

facebook.com

25m

Serves 12

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

Blueberry Goat Cheese Pastry Twists

25m

Serves 12

facebook.com

Blueberry Goat Cheese Pastry Twists

facebook.com

25m

Serves 12

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.