Toss figs, lemon juice, sugar, honey, vanilla extract, thyme sprig and whiskey or water in a skillet over high heat.  Bring to a boil.  Lower heat and simmer for 15 minutes.

Cool at room temperature.

Line a baking sheet with parchment paper.

Roll pastry out on a  baking sheet and cut corners similar to a circle.  

With a knife cut a circle into the top of the cheese.  Slide the paring knife to remove only the rind.  

Spread the fig mixture on top of the cheese.

Fold the pastry over the cheese leaving the fig mixture exposed.  You may have to cut more of the pastry.  Brush beaten egg over pastry.

Place in the refrigerator for at least 20 minutes.

Preheat oven to 375 degrees.

Bake for 30-35 minutes. 

Remove from oven and let is rest for 10 minutes.

Serve with crackers or apples.