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.
How to Make It
Step 1
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.
Step 2
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.
Step 3
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.
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