Thaw the puff pastry in the refrigerator for about 4 hours or overnight. Preheat your oven to 400°F (200°C). Roll out the pastry into a rectangle, approximately 12x16 inches.

Spread a layer of fig preserves on the rolled-out pastry, leaving about a half-inch border. Crumble goat cheese over the preserves.

Roll the pastry tightly into a log, sealing the edges. Wrap in plastic wrap and freeze for 15-20 minutes.

Remove the log from the freezer and slice into 1-inch thick pinwheels using a sharp knife.

Place the sliced pinwheels on a lined baking sheet. Whisk an egg and brush the tops with the egg wash.

Bake in the preheated oven for 20-25 minutes, until puffed and golden brown.

Remove from the oven, cool for a couple of minutes, and garnish with fresh herbs before serving.