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Defrost puff pastry in the fridge overnight or at room temperature for 1 hour.
Heat olive oil in a pan over medium heat and cook onions, stirring every few minutes until they start to brown.
Reduce heat to low, add butter, and continue stirring every 3–5 minutes to prevent burning.
Cook 30–40 minutes until deep golden, then season with salt.
Roll out puff pastry on parchment paper into a rectangle and spread with fig jam, leaving a ½–1-inch border.
Top with Simply Organic® Thyme, Paprika, brie, caramelized onions, and prosciutto.
Roll into a tight log, wrap in parchment, and freeze 15 minutes.
Preheat oven to 400°F and line a baking sheet with parchment.
Slice log into ¾-inch pinwheels and brush with egg wash.
Bake 20–25 minutes until golden.
Finish with a drizzle of honey and fresh thyme.