Heat oven to 400F, line 2 baking sheets with parchment paper.
Cream together goat cheese, cream cheese, honey, and 1 egg.
Unfold thawed pastry sheet onto parchment-lined pan. Roll out a little to elongate it slightly in both directions, cut each into 4 squares.
Use a sharp knife to make cut 1″ wide strips (like a fringe) along the two long edges of each pastry square, ending ⅓ of the way towards the center.
Dividing cheese into 8 portions, evenly spread filling over the center ⅓ of each pastry square
Take one of the end strips and fold it across the filling, at a slight diagonal. Take the top edge strip from the other side, and fold it across the filling, ending just over top of the first one. Continue, alternating sides, until the whole thing is “braided”.
Whisk together egg and 1 tablespoon honey, use a pastry brush to liberally spread it over the whole braid.
Sprinkle each pastry with pistachios, top with slices of figs. Arrange on a
Bake for 20-25 minutes, or until puffy and golden brown.
Remove from heat, drizzle with more honey if you like. Serve hot or room temp.