Preparation Steps

• 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.