Preheat the oven to 180°C.

Roll out the puff pastry on a flat surface and cut it into 6 rectangles. Place the rectangles on a baking tray lined with parchment paper, making sure to leave a bit of space between each piece.

Spread a portion of cream cheese on each rectangle of pastry, leaving about a 1 cm border around the edges.

Wash and dry the figs, then slice them into thin rounds. Arrange the fig slices on top of the cream cheese on each pastry rectangle. You can remove the skin from the figs if you prefer, but I usually leave it on.

Brush the edges of the pastry with beaten egg. Bake in the oven for about 20-25 minutes, or until the pastry is golden and crisp.

Once out of the oven, sprinkle the pastries with chopped pistachios, drizzle with honey, and if you like, add a pinch of salt. Enjoy!