I'd serve them with a nice tawny port or a madeira, but that's probably just because I happen to like those drinks, not because I understand the nuances of wine pairing.
Brie & Honey Turnovers--Winner of the Puff Pastry Challenge 3000
1 package of brie, rind cut off
1 cup of dried cherries
1 cup fig preserves
toasted walnuts pieces
Defrost puff pastry. Roll out onto floured work surface. Cut puff pastry into circles with a cookie cutter or a glass. Roll each circle out until slightly thinner and bigger with a rolling pin or a glass. Store in fridge.
Put dried cherries in hot water and a spoonful of brandy to let rehydrate. Drain. Take puff pastries out of fridge. Add 2 spoonfuls of brie, a little fig preserves, a few rehydrated cherries, and a few walnuts. Brush egg white around the edges of puff pastry, then fold gently in half. Crimp edges closed with tines of fork. Poke a few holes in top of pastry to let steam escape. Bake on paper-lined baking sheet according to puff pastry package instructions. When finished baking, pour honey over the top of each pastry and garnish with more walnuts.