Unroll the thawed puff pastry and place on parchment paper. Spread the fig preserves on top, 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 evenly.

Gently roll the pastry into a log, ensuring it stays tight and nothing spills out.

Roll up the parchment paper around the log and place it in the freezer to chill for 20 minutes. Preheat the oven to 400 degrees during this time.

Remove from the freezer, spread out the parchment paper, and use a sharp knife to slice the log into ½ inch pinwheels, wiping the knife after each cut.

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 with it.

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

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