Roll puff pastry into 10”x12” rectangle.
Spread 1/4 cup fig jam on puff pastry.
Top jam with walnuts and blue cheese crumbled, leaving 1-inch margin on one long side.
Brush the margin with egg wash.
Roll the dough, starting on the long side with no margin.
Seal by firmly pressing the egg washed-edge against the pinwheel.
Place in the freezer for 15 minutes.
Preheat oven to 375° while dough chills.
Remove from freezer, and cut into 20 slices.
Place on a parchment paper-lined baking tray, leaving an inch between each.
Brush with egg wash.
Bake for 25-30 minutes, or until golden brown.
Drizzle honey on pinwheels, if desired.