Preheat your oven to 400°F (200°C).
Unroll the puff pastry on a clean surface.
Spread a layer of Boursin cheese across the pastry.
Top the cheese with a generous spread of apricot pecan preserves.
Sprinkle fresh thyme leaves over the top.
Gently roll up the pastry and slice into pinwheels, about 1 inch thick.
Place the pinwheels on a baking sheet lined with parchment paper.
Brush each pinwheel with egg wash for that perfect golden crust.
Bake in the oven for 20-35 minutes, or until the pinwheels are puffed up and golden brown.
