Unroll the thawed puff pastry and place on parchment paper. Spread the fig preserves on top – making sure it’s evenly spread with about 1 inch or less of puff pastry still left untouched on the sides.

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

Gently roll it up into a log, making sure the roll stays tight and nothing is spilling out as you go. Once rolled, I rolled up my parchment paper around it.

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

Once they have chilled, remove and spread out the parchment paper. Use a SHARP knife to slice them in ½ inch pinwheels. I found that wiping my knife after each cut was beneficial.

Once sliced, spread them evenly out on the parchment paper on a large sheet pan.

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

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

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