Wild Blueberry Lemon & Thyme Puff Pastry Twists 

These blueberry and lemon puff pastry twists are the perfect brunch treat.

The Deets

The perfect thing to make for brunch this weekend: Wild Blueberry Lemon & Thyme puff pastry twists are a fun and easy idea this weekend. You can use a store-bought puff pastry here to make it easy. The flaky puff pastry is filled with homemade jam and crumbles of Wild blueberry lemon & thyme goat cheese from Vermont Creamery. This cheese is seriously so good! You can use it on a wide variety of things as well – even just on a cracker would be delish! Once you add the crumbles, you’ll add a layer of jam. If you’re in a time crunch, you can use store-bought jam instead of making it at home. Twist up the puff pastry and pop them in the oven. Once your puff pasty twists are all baked, they get topped with lemon zesty sugar. Seriously SO good! These only take a few minutes to make and are such a crowd-pleaser. They’re the perfect brunch treat during the summer as a freshly made baked good. The full recipe is below. If you enjoy this breakfast treat, be sure to check out all of my breakfast ideas here!

Wild Blueberry Lemon & Thyme Puff Pastry Twists 

Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 twists


  • 1 sheet of puff pastry
  • 1 cup of blueberries
  • cup water
  • A squeeze of lemon + zest
  • ½ cup sugar
  • A pinch of pectin
  • 8 oz Vermont Creamery Wild Blueberry Lemon & Thyme Goat Cheese
  • A few sprigs of thyme stems removed
  • 2 tbsp raw sugar
  • Egg wash


  • Wash blueberries and add to a saucepan with Combine the blackberries, water, pectin, lemon juice and sugar. Bring to a boil, then reduce heat to medium and simmer for about 25 minutes, stirring often and smashing the berries as they soften. Remove from heat and let jam cool.
  • Preheat oven to 400 and let puff pastry thaw. Roll out puff pastry and brush the inside with egg wash. Add Vermont Creamery Wild Blueberry Lemon & Thyme Goat Cheese crumbles, and jam to the center, leaving about an inch on the parameter. Make sure to not add too much filling so they are easy to twist.
  • Make 12 horizontal slices in the dough, about 1” in diameter. Fold the strips in half from top to bottom. Holding each end of the strip, twist in opposite directions until the slice is fully twisted. Add each to a parchment paper lined baking sheet.
  • Add thyme leaves, lemon zest and sugar to a bowl and combine. Brush twists with egg wash and sprinkle with the sugar zest. Bake for about 16 min or until golden brown. Remove and top with a little more sugar. Enjoy!

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I’m Abigail, a creative director, home cook and content creator living in Brooklyn. I love making the easy stuff with a twist and yes, I eat a lot of toast. This is where I share my latest recipes, so please make yourself at home.