Prepare the puff pastry by removing it from the refrigerator and allowing it to thaw for about 30 minutes. Unroll on a lightly floured surface, maintaining its coldness.

Spread a generous layer of fig preserves over the puff pastry, leaving a half-inch border. Add dollops of goat cheese and smooth out gently.

Roll the pastry into a tight log starting from one edge. Wrap it tightly in plastic wrap and freeze for 15-20 minutes.

Slice the log into 1-inch thick pieces using a sharp knife, ensuring to clean the knife between cuts for a neat edge.

Preheat your oven to 400°F (200°C). Prepare an egg wash by whisking an egg. Brush the tops of the pinwheels with the wash.

Bake in the preheated oven for 15-20 minutes, or until puffed and golden. Let cool slightly and enjoy.