Preheat the oven to 180°C/ 350 °F.

Fold the rectangular phyllo sheets into thirds.

Place the round cookie cutter on top of the folded strips of phyllo.

Trace around the cookie cutter with a sharp knife to make the round discs (you'll need eight discs for each appetizer).

Brush the phyllo discs on both sides with melted butter.

Arrange the discs next to each other in one long line, so they overlap.

Spoon a small tablespoon of fig jam onto the middle of the slices.

Top with crumbled feta.

Sprinkle fresh thyme on top.

Fold the discs in half and roll them into a rose.

Repeat with the remaining discs.

Place the phyllo roses into the muffin tin.

Bake for about 12-15 minutes until golden and crispy.

Lift carefully with a fork.

Place the roses on a serving platter, drizzle with hot honey, and serve.