31 Days of Cozy · Day 19 · October 19, 2026
Savory Fig & Cheese Puff Pastries, Two Ways
When leftovers become next-day brekkie. These easy puff pastries combine buttery, flaky pastry with fig jam, Canadian bacon, and melty cheese. I made five Camembert tarts with toasted pecans, plus one bonus pepper jack pocket using what I had in the fridge. Feel free to stick with Camembert for all six and use up what you have!
- Prep: 15 minutes
- Bake: Approximately 20 minutes
- Oven: 400°F
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The recipe
Yield: 6 pastries: 5 Camembert tarts + 1 pepper jack pocket
Ingredients
For all six pastries
For the five Camembert tarts
For the bonus pepper jack pocket
How to make it
Prepare the pastry
Preheat the oven to 400°F. Line a baking sheet with parchment paper. Unfold the puff pastry and cut it into 6 equal pieces. If needed, gently roll the sheet into a shape that gives you six roughly square pieces.
Assemble the Camembert tarts
Place about 1 tablespoon fig jam in the middle of each of 5 pastry squares, leaving the edges clear. Add Canadian bacon, a piece of Camembert and a pinch of toasted pecans to each. Fold all four corners up toward the center, gently pressing where they overlap. The filling can remain partially exposed; these are open tarts.
Assemble the pepper jack pocket
On the remaining pastry square, spread about 1 tablespoon fig jam over one half, leaving a border around the edges. Add Canadian bacon and the slice of pepper jack, folding or tearing them to fit. Lightly dampen the pastry edges with water. Fold the empty half over the filling to form a rectangular pocket. Press the edges together, then crimp with a fork. Cut a small slit in the top to let steam escape.
Brush and bake
Arrange the pastries on the prepared baking sheet with space between them. Brush the exposed pastry with beaten egg. Bake for approximately 15 minutes, or until puffed and deeply golden, with the bottoms cooked through. Start checking around 10 minutes, as timing will vary with your pastry and oven.
Cool and serve
Let cool for about 5 minutes, then enjoy warm while the cheese is still melty.
Corinne's tips
Keep the pastry cold. If it softens while you're assembling, refrigerate the pastries for 10–15 minutes before baking.
Avoid overfilling. Fold or trim the Canadian bacon to fit, and keep the jam away from the edges.
Expect a little cheese to escape. Especially with the open Camembert tarts. Parchment makes cleanup easier.
Reheat leftovers in an oven or toaster oven at 350°F until warmed through and crisp again.
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