Begin by removing the puff pastry from the freezer and letting it thaw in the refrigerator until pliable, typically 30 to 40 minutes.

Once your puff pastry is ready, use a spatula to evenly spread a generous layer of fig preserves over the surface, leaving about half an inch around the edges free.

Starting from one edge, carefully roll the puff pastry into a tight log, ensuring the filling remains intact within.

Remove the chilled pastry log from the freezer, and place it onto a cutting board. Using a sharp knife, slice the log into approximately one-inch pieces.

While you prepare the pinwheels, preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a small bowl, beat the egg to create an egg wash. Using a pastry brush, gently brush the tops of each pinwheel with the beaten egg.

Carefully transfer the baking sheet to the preheated oven and bake the pinwheels for about 18 to 22 minutes, or until they are puffed and golden brown.

Once baked, remove the pinwheels from the oven and let them cool slightly on the baking sheet. Drizzle some honey over them or sprinkle with freshly chopped herbs and crushed nuts if desired.