Unroll the thawed puff pastry and place it on parchment paper. Spread the fig preserves on top, making sure it’s evenly spread, leaving about 1 inch of puff pastry on the sides untouched.

Crumble the goat cheese evenly on top of the fig preserves. Add the brown sugar and fresh thyme, ensuring it’s evenly spread.

Gently roll it up into a log, keeping the roll tight and ensuring nothing spills out. Once rolled, wrap it in parchment paper.

Chill the roll in the freezer for 20 minutes. In the meantime, preheat the oven to 400 degrees.

After chilling, remove the parchment paper and slice the log into ½ inch pinwheels using a sharp knife.

Spread the pinwheels evenly on parchment paper on a large sheet pan.

In a small bowl, beat one large egg to make an egg wash, and lightly brush the tops of the pastries.

Bake for 15-20 minutes or until the pastries are golden and flaky.

Garnish with additional brown sugar and thyme. Enjoy while warm!