1-Making the Blackberry Jam: Start by making the blackberry jam, which forms the fruity base of our twists:
1. In a small saucepan, combine 2 cups of blackberries, 1/2 cup water, 1 tablespoon lemon juice, and 3/4 cup sugar.
2. Bring the mixture to a boil, stirring occasionally to dissolve the sugar.
3. Once boiling, reduce the heat to medium and let it simmer for 20-30 minutes.
4. As the mixture simmers, use a wooden spoon to mash the berries until they’re soft and the jam has thickened.
5. Allow the jam to cool completely to room temperature before using. This step is important as hot jam can make the puff pastry soggy.

2-Preparing the Puff Pastry: While the jam is cooling, prepare the puff pastry:
1. Thaw the puff pastry sheets at room temperature for 20-25 minutes. It’s important not to unfold the sheets while they’re still frozen, as this can cause them to break.
2. Once thawed, place one sheet on a lightly floured surface and gently roll it out into a rectangle.

3-Assembling the Twists: Now it’s time to bring all the components together:
1. Dot half of the goat cheese (4 ounces) evenly over the rolled-out dough.
2. Spread half of the cooled blackberry jam on top of the goat cheese.
3. Cut the dough into 12 horizontal strips, each about 1 inch wide.
4. Fold each strip in half lengthwise, enclosing the filling.
5. Hold both ends of each folded strip and twist in opposite directions while gently pulling to stretch the dough longer.
6. Place each twisted strip onto a parchment-lined baking sheet.
7. Repeat the process with the second puff pastry sheet using the remaining goat cheese and jam.

4-Adding the Final Touches and Baking:
1. Preheat your oven to 400°F (200°C).
2. In a small bowl, mix the lemon zest of 2 lemons, 4 teaspoons of raw sugar, and 2 teaspoons of minced fresh thyme.
3. In another small bowl, whisk the egg with 1 tablespoon of water to create an egg wash.
4. Brush the egg mixture over the twists this will give them a beautiful golden finish.
5. Sprinkle the lemon-thyme sugar mixture evenly on top of each twist.
6. Bake for 16-18 minutes until the twists are golden brown and puffed up.
7. Remove from the oven and let the twists cool on the baking sheet for 15-20 minutes until they reach room temperature before serving.