Prepare the Puff Pastry:

Thaw the puff pastry in the refrigerator for several hours or at room temperature for about 30 minutes until pliable but still cool.

On a lightly floured surface, roll out the puff pastry to remove creases and thin it slightly. Aim for a rectangle approximately 10×12 inches.

Add the Filling:

Using a spatula, spread an even layer of goat cheese over the puff pastry, leaving a ½-inch border around the edges.

Spread the fig jam evenly over the goat cheese layer. If using fresh or dried figs, arrange them in a single layer over the goat cheese.

Drizzle honey over the fig layer (optional) and sprinkle thyme leaves. Add chopped walnuts or pecans for a bit of crunch if desired.

Roll and Cut:

Roll the puff pastry tightly from one long side to the other, forming a log.

Use a sharp knife to slice the log into approximately 20 evenly sized pinwheels.

Bake the Pinwheels:

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.

Arrange the pinwheels on the prepared baking sheet and brush each with the beaten egg for a golden finish.

Bake for 18-20 minutes, or until the puff pastry is golden brown and flaky.

Garnish and Serve:

Allow the pinwheels to cool slightly before serving.

Garnish with fresh thyme leaves, a drizzle of honey, or a sprinkle of freshly cracked black pepper for extra flavor.