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On a piece of parchment paper, roll out defrosted puff pastry sheet into about 10x10 inch square.
Spread apricot jam on the puff pastry, leaving about ½-1 inch border.
Sprinkle the goat cheese crumbles on top of the apricot jam, then sprinkle over the chopped pecans.
Start from the bottom and tightly / gently roll up into a log, trying to tuck in any filling that's spilling out as you go. Wrap the log in the parchment paper and place in the freezer for 10 minutes while you preheat the oven to 400F.
Line a baking sheet with parchment paper and set aside.
Once the oven is ready, remove the puff pastry log from the freezer and cut into 1-inch slices using a sharp or serrated knife.
You'll end up with about 10 slices and place on the baking sheet. Brush with egg wash if desired.
Bake 25-30 minutes until golden brown and bubbling. Leave on the baking sheet to cool.
Allow to cool 5-10 minutes and then serve on a plate, drizzling the bites with honey and sprinkling on fresh thyme leaves.