I start by gently mashing half of the blackberries in a bowl. Then I mix them with goat cheese, honey, and vanilla until creamy. This creates a smooth, slightly chunky filling with rich flavor.

I roll out the thawed puff pastry on a lightly floured surface. Then I cut it into even strips to make twisting easier later. Keeping the pastry cold helps it puff beautifully in the oven.

I spread the blackberry-goat cheese mixture onto half of each strip. Then I fold and gently twist the strips to seal in the filling. This step gives the pastry its signature layered spiral look.

I brush each twist with egg wash for a shiny golden finish. Then I bake them until they turn puffed and lightly browned. The smell of berries and pastry fills the kitchen beautifully.

Once baked, I let them cool slightly so the filling sets. A light dusting of powdered sugar makes them look bakery-perfect. They taste best slightly warm when the cheese is still creamy.