Lightly flour the counter. Place the thawed puff pastry sheet on the counter and roll until smooth and even. You don't have to roll it out too much; I did it enough to make it a slightly larger rectangle. If it sticks while you try to roll it out, sprinkle some flour on the puff pastry and resume rolling. Carefully transfer the puff pastry to the parchment-lined baking sheet.

Add a few scoops of fig jam and spread evenly across the bottom, leaving about a 1/2 inch border around all the edges.

Next, place an even layer of thinly sliced apple on top of the fig jam, followed by an even layer of brie cheese.

Gently fold all sides of the pastry in, pinching at each corner.

Beat the egg and brush it over the edges of the puff pastry. Bake in the oven for 25-30 minutes until fully cooked and golden brown.

Top with fresh thyme and an optional drizzle of honey. Cut into pieces of whatever size you desire, and enjoy!