Thaw puff pastry according to package directions. Unfold puff pastry sheet on a lightly floured work surface.

Spread pastry with fig preserves, leaving about 1 inch bare from the edge of the left short side.

Cover preserves with prosciutto slices, and use a knife or offset spatula to cover prosciutto with goat cheese. Sprinkle evenly with chopped fresh rosemary and chopped walnuts.

Beginning on the right short side, gently roll up puff pastry and its contents into a log shape. Moisten the left, uncovered edge of puff pastry with dampened fingertips, then continue to roll, ending with seam side down.

Wrap the filled puff pastry log loosely in parchment paper and refrigerate for about 20 minutes.

Preheat the oven to 400 degrees F (200 degrees C) and line a baking sheet with parchment paper.

Slice the chilled puff pastry log crossways into 3/4-inch pinwheels and place on the prepared pan.

Add about 1 tablespoon water to the egg in a small bowl, and beat with a fork until well blended. Brush pinwheels with egg wash and sprinkle lightly with coarsely ground pink salt.

Bake in the center of the preheated oven until lightly browned, 15 to 18 minutes. Remove to cool on a wire rack for 5 minutes. Serve warm or at room temperature. Garnish with additional fresh rosemary, if desired.