Fig preserves and Swiss-made Gruyère cheese pair well in this classic French pastry sometimes called a palmier (palm-YAY). They are first cousins to the elephant ears sold at carnivals. A light and slightly sweet Riesling or Gewürztraminer is your best bet with these.
Roll 1 puff pastry sheet into a 14- x 10-inch rectangle. Sprinkle with 1 cup Gruyère cheese. Roll both narrow ends of puff pastry sheet in to meet in center of rectangle.
Repeat procedure with remaining puff pastry sheet and Gruyère cheese. Cut each roll into 1/4-inch slices. Place slices on parchment paper-lined baking sheets; brush with melted preserves. Bake at 400° for 12 minutes or until golden. Serve warm.
Note: You can make these pastries ahead and freeze the uncut, unbaked rolls. Wrap rolls in heavy-duty plastic wrap, and freeze. To serve, let rolls stand at room temperature 10 minutes before slicing. Brush with preserves, and bake as directed.
Made these with apricot (reduced sugar) jam/spread because my local store didnt carry fig preserves. Although they turned out great, I did have some trouble getting the cheese to stay inside the roll when transferring to the cookie sheet. I will probably make these again, but will use an egg wash to keep the cheese on the pastry. Very good reviews from my guests, but I don't think anyone was blown away.