Prepare the puff pastry by thawing it in the refrigerator until pliable but still cold, about 30 minutes. Lightly dust a clean countertop with flour and roll out the pastry into a rectangle, about 1/8-inch thick.

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

Roll the pastry tightly from one long edge to the other to form a log. Wrap the log in plastic wrap and freeze for 15-20 minutes.

Slice the log into 1-inch thick pinwheels using a sharp knife.

Preheat your oven to 400°F (200°C). Place the sliced pinwheels on a lined baking sheet, brush with the beaten egg.

Bake for 15-20 minutes or until puffed and golden brown. Let cool slightly before serving.