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Cut the Brie cheese into 8 slices.
Lay the prosciutto slices on a flat surface.
Place a slice of Brie cheese on each prosciutto slice.
Spread 1 teaspoon of fig preserves on top of the Brie.
Sprinkle with black pepper.
Roll up the prosciutto around the Brie.
Place the puff pastry sheets on a flat surface and cut each sheet into 4 rectangles.
Place the prosciutto-wrapped Brie rolls seam-side down on the puff pastry rectangles.
Fold the puff pastry over the Brie rolls and press to seal.
Place the rolls seam-side down on a baking sheet.
Brush the tops of the rolls with the beaten egg and sprinkle with coarse sugar.
Bake at 400°F for 15-20 minutes, until the pastry is golden brown.
Serve the prosciutto baked Brie rolls warm, drizzled with honey and garnished with thyme and pomegranate.