Caramelized Onion, Brie& Fig Puff Pastry Pinwheels

Remove the puff pastry from the freezer at least 1 hour before preparing to allow it to thaw.

Caramelize the onions by adding olive oil and onions to a pan over medium heat, stirring every 2-3 minutes to prevent burning.

Once the onions have started to brown, reduce the heat to low and add butter to enhance the caramelization process.

Continuously stir the onions every 3-5 minutes to ensure they do not burn, as the caramelization process will take approximately 30-40 minutes.

After the onions are caramelized, add a pinch of salt to draw out moisture and enhance the flavor.

Place the puff pastry on a piece of parchment paper and roll it out into an even rectangle, approximately 1/4 inch thick.

Spread the fig jam onto the puff pastry, leaving about a 1/2-1 inch border around the edges to prevent the jam from oozing out during baking.

Sprinkle the dried thyme and paprika over the fig jam, followed by the diced brie cheese and caramelized onions, making sure to distribute the ingredients evenly.

Gently roll up the puff pastry into a tight log, then wrap it in parchment paper and place it in the freezer for 15 minutes to firm up.

Preheat the oven to 400°F (400°F) and line a large baking sheet with parchment paper to prevent the pinwheels from sticking.

Remove the puff pastry log from the freezer and cut it into 3/4 inch slices, resulting in 10-12 pinwheels.

Evenly place the pinwheels on the prepared baking sheet, leaving about 1 inch of space between each pinwheel to allow for even cooking.

Brush the top and sides of each pinwheel with an egg wash (1 egg whisked with 1 tbsp water) to give the pastry a golden brown color.

Bake the pinwheels in the preheated oven at 400°F (400°F) for about 20-25 minutes, or until they are golden brown.

Remove the pinwheels from the oven and drizzle with honey, then garnish with fresh thyme before serving.