In a medium saucepan over medium heat, combine the blackberries, water, lemon juice, and sugar. Stir gently for about 20-30 minutes until the mixture thickens and blackberries break down. Remove from heat and let cool.

Thaw puff pastry for 20-25 minutes on a floured surface. Roll it out gently into a rectangle to about 1/8-inch thickness.

Spread half of the goat cheese evenly over the pastry, followed by a layer of blackberry jam. Cut into 12 strips, fold each in half lengthwise, twist, and place on a baking sheet.

Preheat oven to 400°F (200°C). Brush each twist with egg wash and sprinkle with lemon-thyme sugar. Bake for 16-18 minutes until puffed and golden.

Let cool on a wire rack for 5-10 minutes. Serve warm as an appetizer or snack.