Preheat your oven to 400°F (200°C) and prepare a baking sheet by lining it with parchment paper.

Unroll the thawed puff pastry on a clean, lightly floured surface. Spread the fig preserves evenly across the pastry, leaving a 1-inch border.

Crumble the goat cheese over the fig preserves, sprinkle the brown sugar over the cheese, and add the fresh thyme leaves.

Roll the puff pastry tightly into a log shape and wrap it in parchment paper. Freeze for about 20 minutes.

Slice the log into ½-inch thick pinwheels and arrange on the prepared baking sheet.

Whisk the egg for the egg wash and brush over the tops of the pinwheels. Bake for 15-20 minutes, until golden brown.

Once baked, let the pinwheels cool slightly, then serve warm garnished with brown sugar and fresh thyme.