- Unroll the thawed puff pastry and place on parchment paper. Spread the mustard on top - making sure it’s evenly spread with about 1 inch or less of puff pastry still left untouched on the sides.
- Crumble the goat cheese evenly on top, add the brown sugar and fresh thyme, making sure it’s evenly spread.
- Gently roll it up into a log, making sure the roll stays tight and nothing is spilling out as you go.
- Wrap up the log in parchment paper and pop the log in the freezer to chill for 20 minutes.
- Preheat the oven to 400 degrees.
- Once chilled, remove parchment paper. Slice the log into ½ inch pinwheels.
- Spread pinwheels evenly on parchment paper on a large sheet pan.
- In a small bowl, beat one large egg to make an egg wash. Lightly brush the tops of the pastries with the egg wash.
- Bake for 15-20 minutes or until the pastries are golden and flaky!
Optional - Garnish with sprinkles of additional brown sugar and thyme.
