Preheat oven to 400 degrees, and line 3 baking sheets with parchment paper
In a small saucepan over medium heat, bring the dried figs, water, sugar, and lemon juice to a boil. Allow mixture to remain at a full boil over medium heat for 5-6 minutes, then transfer to blender, or use an immersion blender to puree. Voila - fig jam!
On a floured surface, roll out each sheet of puff pastry into a rectangle approximately 18” x 12”.
Spread the fig jam evenly over the surface of one of the pastry rectangles. Top evenly with the shredded cheese, and drizzle evenly with the honey. Place the second pastry rectangle on top.
Using a pizza cutter, cut the rectangle in half lengthwise, and then into 12 equal strips crosswise (you’ll end up with 24 strips about 6” long).
Holding the ends of each strip, twist around, then transfer to one of your prepared baking sheets (I baked 8 to a sheet).
Bake pastry twists until puffed and beginning to turn golden brown, about 15-18 minutes. Cool slightly, then serve!