In a heavy-bottomed pot, stir together first five ingredients to make the fig compote. Bring to a boil while stirring to dissolve sweeteners. Continue to simmer over moderate heat until the mixture reaches a thick jam like consistency, about 20 minutes. Cool to room temperature and refrigerate any extra in an airtight container.
Place pie crust on a parchment-lined cookie sheet. Trim edges of pie crust so that you have an even rectangle (approximately 9 x 8 inches, depending on size of pie crust). Discard trimmings.
Slice the rectangle into two, creating two 4 x 9 inch rectangles. Slice these into 6 even pieces—each piece should be a 3”x 4” rectangle. Each rectangle will become the top and bottom of your pastry pocket. Repeat with second crust.
Slice one ounce of cream cheese and place in the center of the bottom half of one rectangle, leaving a ¼ in. border. Next, spoon about 1 ½ Tbsp. of the fig compote on top of the cream cheese, and sprinkle a bit of fresh thyme on top.
Wet the edge of the dough all around the filling and place another dough rectangle on top to cover to the filling. Press the border down all around the pastry pocket to seal it well and use a fork to score all four edges. Use a sharp knife to slice air pockets in the top.
Repeat all steps to make more pastry pockets. Place them in the freezer for 15 minutes while you preheat oven to 425 degrees F. Lightly spray pockets with cooking spray before you place into oven.
Bake for 15-20 minutes until golden. Use any leftover fig compote on toast or crackers!