In a small saucepan, combine blackberries, water, lemon juice, and sugar. Bring to a boil, then simmer over medium heat for 20-30 minutes. Mash the berries against the sides of the pan with a wooden spoon. Let it cool to room temperature. (Jam can be stored in the fridge in an airtight container).

Thaw the puff pastry sheets at room temperature for 20-25 minutes.

Roll out one sheet of puff pastry on a floured surface into a rough rectangle. Sprinkle half of the goat cheese evenly, followed by half of the blackberry jam.

Make 12 horizontal slices in the dough, about 1" wide. Fold each strip in half from top to bottom, halving the length.

Twist each strip by holding opposite ends in opposite directions, gently stretching as you twist. Repeat with all strips and place them on a parchment-lined baking sheet.

Repeat the process with the second puff pastry sheet.

Preheat the oven to 400°F. Mix lemon zest, raw sugar, and minced thyme in a small bowl.

Whisk the egg with 1 Tbsp. of water and brush the twists with the egg wash. Sprinkle with lemon-thyme sugar.

Bake for 16-18 minutes until golden brown. Let them cool to room temperature before serving.