ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Fig and Gruyère Palmiers

Yield 56 appetizers
Fig preserves and Gruyère cheese taste great together in this easy French pastry called a palmier. Be sure to line your baking sheets with parchment paper; it makes clean-up so easy. A light and slightly sweet Riesling or Gewürztraminer is our pick for these pastries.


  • 1 (17.3-ounce) package frozen puff pastry, thawed
  • 2 cups (8 ounces) shredded Gruyère cheese
  • 1/2 cup fig preserves, melted

How to Make It

  1. Roll one puff pastry sheet into a 14" x 10" rectangle. Sprinkle with 1 cup Gruyère cheese. Roll each short side, jellyroll fashion, to meet in center. Repeat procedure with remaining puff pastry sheet and cheese.

  2. Cut each roll into 1/4" slices. Place slices on parchment paper-lined baking sheets; brush with melted preserves. Bake at 400° for 8 to 10 minutes or until golden. Serve warm.

  3. Make Ahead: 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 above.

Christmas with Southern Living 2000