In a medium saucepan, combine fresh blackberries, water, lemon juice, and sugar over medium heat. Cook for 20-30 minutes, stirring occasionally, until the mixture thickens.

Take puff pastry out of the freezer and allow it to thaw for 20-25 minutes. Roll it out into a rectangle about 1/8 inch thick.

Spread half of the creamy goat cheese over one half of the rolled pastry, then layer with cooled blackberry jam. Fold the pastry over the filling and press gently to seal.

Preheat your oven to 400°F (200°C). Transfer twists onto a parchment-lined baking sheet. Brush tops with egg wash.

Bake for 16-18 minutes, until the twists are puffed up and golden brown. Cool on a wire rack for 5-10 minutes before serving.