Preheat your oven to 400°F (200°C).

Unroll the thawed puff pastry onto parchment paper and spread fig preserves over it, leaving an inch from the edges.

Crumble goat cheese over the fig preserves, then sprinkle with light brown sugar and fresh thyme.

Roll the puff pastry tightly into a log and chill in the freezer for about 20 minutes.

Slice the chilled log into ½ inch thick pinwheels and arrange on a parchment-lined baking sheet.

Brush the tops of the pinwheels lightly with egg wash.

Bake for 15 to 20 minutes until golden brown and puffed up.

Let cool slightly, garnish with additional brown sugar and thyme, then serve warm.