In a medium saucepan, combine fresh blackberries, a splash of water, lemon juice, and sugar. Bring to a boil, then reduce to a simmer for 20-30 minutes.

Thaw the puff pastry sheets at room temperature for 30-40 minutes, then roll them into rectangles on a floured surface.

Crumble goat cheese over the pastry, layer with blackberry jam, cut into strips, fold and twist each strip.

Mix lemon zest, raw sugar, and thyme as a topping. Brush pastry lightly with egg wash before adding the topping.

Preheat oven to 400°F (200°C). Bake twists for 16-18 minutes until golden brown. Cool for 15-20 minutes before serving.