Lay out the puff pastry on a baking sheet lined with parchment paper. Place a small round bowl upside down in the center of the pastry.
Spread the ricotta cheese evenly in a thick circle around the outside of the bowl.
Slice the fresh figs and the goat cheese log. Arrange the slices alternately in a ring on top of the ricotta.
Remove the bowl from the center. Using a knife or pizza cutter, cut the empty center circle of the pastry into 8 triangular wedges.
Fold each pastry triangle outward, over the fig and cheese filling, gently pressing the tip into the outer edge of the dough to secure it in place.
Mix the egg yolk and cream together to make an egg wash. Brush it over the exposed folded puff pastry dough.
Sprinkle the sliced almonds evenly over the exposed filling and the pastry.
Bake in the oven until the pastry is puffed up, crisp, and golden brown.
Once baked and slightly cooled, dust the wreath with powdered sugar and drizzle with agave syrup or honey before slicing and serving.
Cook it hands-free.
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