Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

Roll out the thawed puff pastry sheet on a lightly floured surface to smooth any creases.

Spread the fig preserves evenly over the puff pastry, leaving a ½-inch border around the edges.

Sprinkle the crumbled goat cheese evenly over the fig layer.

Distribute the fresh thyme leaves on top, followed by a sprinkle of light brown sugar for a hint of caramelized sweetness.

Starting from one long edge, roll the puff pastry tightly into a log.

Wrap the log in plastic wrap and refrigerate for 20–30 minutes. This will make it easier to slice and maintain its shape.

Remove the log from the refrigerator and use a sharp knife to slice it into ½-inch thick rounds.

Place the pinwheels cut-side down on the prepared baking sheet, leaving space between each for expansion.

Brush the tops lightly with the beaten egg for a golden, glossy finish.

Bake in the preheated oven for 15–18 minutes, or until the pinwheels are puffed and golden brown.

Transfer to a wire rack to cool slightly before serving.