Heat oven to 400 degrees.
Roll the puff pastry out on a floured surface to approximately a 15 x 10-inch rectangle.
Transfer the pastry to a large, parchment-lined baking sheet.
Down the middle of the pastry spread the fig preserves.
On top of the preserves, place cheese slices.
Make approximately 2-inch cuts every inch along both sides of the pastry (see pictures for reference). Don't make the cuts too deep, but leave space for the preserves and cheese. Also, if the cuts are too deep, then the preserves and cheese will leak out.
Starting at the top, fold down the end of the pastry as shown in the photo.
Begin to braid the pastry.
Keep braiding tightly all the way down, making sure no cuts are exposed at the edge of the braid (see photo). This will keep your braid from leaking.
Your finished braid should look something like this. Notice the cut ends are on top of the braid- not the sides.
Make an egg wash by beating the 1 egg and 1 tbsp. of water in a small bowl.
Brush the whole braid well with the egg wash.
Sprinkle with fresh thyme and finishing salt.
Bake for 20-25 minutes or until the braid is puffed and golden.
Remove from oven and serve.
