Prepare Puff Pastry:
Unroll the thawed puff pastry sheet and place it on a piece of parchment paper. Spread the fig preserves evenly over the pastry, leaving about a 1-inch border along the edges.

Add Toppings:
Sprinkle the crumbled goat cheese evenly over the fig preserves. Follow with a light, even layer of brown sugar and fresh thyme leaves.

Roll and Chill:
Carefully roll the pastry into a tight log, keeping the fillings intact. Wrap the rolled log in parchment paper and place it in the freezer for 20 minutes. This helps it firm up for easy slicing.

Slice and Arrange:
Preheat your oven to 400°F (200°C). Once chilled, remove the roll and slice it into 1/2-inch pinwheels using a sharp knife, wiping the knife clean between each cut. Arrange the pinwheels on a parchment-lined baking sheet, spacing them apart.

Egg Wash and Bake:
In a small bowl, beat the egg for the egg wash. Brush the tops of each pinwheel with the egg wash to ensure a golden finish. Bake for 15-20 minutes or until the pastries are golden and flaky.

Serve and Garnish:
Once baked, garnish with additional sprinkles of brown sugar and thyme, if desired. Enjoy the pinwheels warm for the best flavor and texture.