Fig, Gorgonzola & Pecan Bundles With Warm Honey & Rosemary

Thaw the pastry sheet on the kitchen counter for 10 minutes. Preheat the oven to 400 degrees and prepare your baking sheet. I cover mine with tinfoil for easy cleanup.
Wash and dry your figs. Cut of the stem end. Cut the figs into a small dice. You can buy your pecans already chopped, but if you haven’t chop them finely.
Unfold your pastry on a lightly floured surface and using a rolling pin, flatten out the dough and form it into a square by rolling the dough in that direction. Cut into four equal pieces.
Distribute the chopped figs among all four pieces of dough. Mound that in the middle then top with a piece of the cheese and evenly distribute the pecans among all four squares.
Beat the egg in a small bowl. Brush the exterior of each pastry square with the egg wash. Bring the opposite corners of the dough together, pinching and sealing it into a cute little bundle. Do this to all four squares.
Now, brush the bundles with the egg. Sprinkle with a little salt.
Bake the bundles for 25 – 30 minutes until golden brown and the dough is cooking through. (Some of the juice from the fruit make leak out during the bake. That is fine and will still be delicious.)
While the bundles make, mix your honey, chili flakes and rosemary in a small dish. Right before serving, heat the honey for 20 seconds in the microwave.
Plate the pastry, drizzle with the honey and sprinkle with the flaky Maldon sea salt to finish.