Preheat your oven to 400°F (200°C) and allow your puff pastry to thaw until cold yet pliable, about 15 minutes.

Roll out the pastry on a floured surface into a rectangle, spreading fig preserves evenly, leaving a half-inch border.

Crumble goat cheese over the preserves evenly.

Roll the pastry tightly from one long edge, ensuring the filling stays inside.

Wrap the log in plastic wrap and chill in the freezer for 15-20 minutes.

Slice the log into one-inch pinwheels using a sharp knife.

Place pinwheels on a lined baking sheet, brush with egg wash, and bake for 20-25 minutes until puffed and golden.

Garnish with thyme, nuts, or honey as desired before serving.