In a medium saucepan over medium heat, combine 2 cups of blackberries, 2 tablespoons of water, 1 tablespoon of lemon juice, and 1/4 cup of sugar. Cook for 20-30 minutes until thickened.

Thaw 1 sheet of puff pastry on the counter for 20-25 minutes. Roll out into a rectangle measuring about 12x10 inches.

Place the pastry onto a parchment-lined baking sheet. Spread half of the cooled blackberry jam over, leaving a 1-inch border. Crumble 4 ounces of goat cheese over the jam, cut into 12 strips, fold, and twist.

Preheat oven to 400°F (200°C) and brush each twist with beaten egg. Sprinkle with raw sugar, lemon zest, and thyme.

Bake for 16-18 minutes until golden brown and puffed. Monitor closely to avoid burning.

Allow twists to cool on a wire rack for 5-10 minutes before serving. Serve warm with prosecco or fresh berries.