Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Prepare the pastry: Gently roll out the puff pastry sheet slightly to smooth any creases. It should be a rectangle, roughly 10x12 inches.

Spread the filling: Spread the **thick, gooey fig jam** evenly over the entire surface of the puff pastry, leaving a small 1/2-inch border on one long edge. Ensure the jam is fully spread, showing its **viscous consistency**.

Add the cheese: Evenly crumble or dot the soft goat cheese over the layer of fig jam.

Roll the pastry: Starting with the long edge opposite the bare border, tightly roll the pastry into a log. The uncovered edge will help seal the log.

Chill and slice: Wrap the log tightly in plastic wrap and chill in the freezer for 10-15 minutes (this step is crucial for clean slicing). Use a sharp knife or dental floss to slice the log into 1/2-inch thick pinwheels (about 12 pieces).

Bake: Place the pinwheels flat side down on the prepared baking sheet. Whisk the egg and water together for the egg wash. Brush the tops of the pinwheels with the wash and sprinkle with thyme, salt, and pepper.

Bake for 18-20 minutes, or until the pastry is golden brown, flaky, and the **gooey cheese** is melted and bubbling. Serve warm while the jam and cheese filling is still soft and **viscous**.