Preheat your oven to 375°F and line a baking sheet with parchment paper.

Lightly flour a cutting board and unroll the thawed puff pastry. Use a rolling pin to slightly thin out the pastry.

Spread the Dijon mustard evenly over the puff pastry.

Sprinkle the Gruyere cheese over the mustard, then place the chopped figs in a line down the center.

Lay the prosciutto evenly across the entire pastry.

Roll the pastry tightly like a cinnamon roll, ensuring figs are spread throughout each slice.

Wrap the rolled pastry in parchment paper or plastic wrap and freeze for 10 minutes to firm up.

Once chilled, slice the roll into 16 pinwheels using a sharp or serrated knife.

Arrange the pinwheels on the lined baking sheet and bake for 25 minutes, until golden and crispy.