Pre heat oven to 400F. Line a baking sheet with parchment paper. Remove the puff pastry from the refrigerator and box and let it come up to room temperature
Gently roll out the puff pastry just to smooth it, you don't want to make it thinner just smooth
Each puff pastry sheet comes with 2 folds creating 3 segments. Cut 1 segment off of each sheet of pastry. So after cutting you should 2 pieces that are 2 segments wide and 2 pieces that are 1 segment wide
Spread fig jam over one sheet that's two segments and one that's one segment wide
Layer the prosciutto evenly on top of the fig jam so the puff pastry is evenly covered.
Drizzle hot honey over the prosciutto
Use the untouched puff pastry segments to cover the corresponding sheet of pastry. (2 segments wide should cover the 2 segments wide pieces that's been layered with goodies)
Using a pizza cutter or very sharp knife cut longways. You want to create lone 1" pieces. You should get about 4 pieces from the large piece and 2 from the smaller
Holding both ends of one of he 1' pieces twist in opposite directions (Example: left hand twists clockwise, right hand twists counter clockwise. Once twisted tuck one end under the bottom and gently roll them into a circle or donut shape. When you get to the end be sure to pinch the dough and tuck it so it doesn't come apart when baking
Repeat until you have 6 pieces. Brush each piece lightly with olive oil to help them brown
Bake for about 24 minutes or until the pastry is gold brown. Some of the jam might boil out and that's totally ok. Let them cool. Remove any pieces of jam that may have burned or stuck to the bottom. Serve warm on a new tray
