In a saucepan, combine fresh blackberries, water, lemon juice, and sugar. Cook over medium heat for 20-30 minutes until thickened. Allow to cool.

Thaw puff pastry sheets for 20-25 minutes. Roll out each sheet to a large rectangle about ¼ inch thick.

Spread half of the cooled blackberry jam and half of the goat cheese on one pastry sheet. Cut into 12 strips, fold, and twist each strip.

Repeat with the second pastry sheet, spreading the remaining jam and goat cheese. Cut into strips, fold, and twist.

Preheat oven to 400°F (200°C). Place pastries on a lined baking sheet, brush with egg wash and sprinkle with lemon-thyme sugar. Bake for 16-18 minutes until golden brown.

Allow the twists to cool on a wire rack before serving warm or at room temperature.