Prep the pastry: Thaw puff pastry according to package instructions until pliable but still cold. Lightly flour your counter and roll it into a 10x12-inch rectangle to even out the seams.

Mix the filling: In a small bowl, stir the goat cheese with thyme, lemon zest, salt, and pepper until smooth. This helps it spread easily and adds bright flavor.

Layer the flavors: Spread the fig jam evenly over the pastry, leaving a 1/2-inch border on one long edge. Dollop and gently spread the goat cheese on top of the jam.

Roll it up: Starting from the opposite long edge, roll the pastry into a tight log toward the clean border. Brush that border with a little egg wash and press to seal.

Chill the log: Wrap the log in plastic and refrigerate 20–30 minutes. Chilling firms it up so the slices keep their shape.

Preheat and prep: Heat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Brush the top of the chilled log with egg wash.

Slice: Using a sharp serrated knife, slice 1/2-inch rounds (about 16–20 pieces). Wipe the blade as needed to keep edges clean.

Bake: Arrange slices 1–2 inches apart on the baking sheet. Bake 16–20 minutes, until puffed and deep golden.

Finish and serve: Cool 5 minutes. Drizzle lightly with honey and sprinkle chopped pistachios if using. Serve warm.