Yields 3 dozen

Ingredients
1 jar of Bellisari’s Blistered Jalapeno & Fig Spread
24 dried black Mission figs (medium or large), stems trimmed, halved.
1 large egg
1 box of puff pastry thawed according to package directions.
All-purpose flour (for surface)
6 1/2 ounces camembert cheese
Poppy seeds

Directions
Arrange racks in upper and lower thirds of the oven; preheat to 400°F. Line 2 rimmed baking sheets with parchment paper.
In a medium pot, add one jar of Bellisari’s Blistered Jalapeno and Fig Spread. Add figs and bring to medium-high heat.  Watch carefully so it does not burn.  Reduce heat, bring to a simmer, and cook, stirring occasionally, until figs are softened, and liquid has almost evaporated and is a syrupy consistency, 7–10 minutes. Transfer figs to a plate; let cool.
Beat egg with 1 Tbsp. water in a small bowl to make an egg wash, reserve half of the mixture to use before baking. If using a 14-ounce package with 1 sheet of pastry, roll pastry to an 18x12" rectangle on a lightly floured surface. If using a 17-ounce package with 2 sheets of pastry, roll each sheet to a 12x9" rectangle. Cut pastry along the 12" side into 12 (1-inch-wide) strips. Cut each strip crosswise into pieces about 4 1/2" long. You should have 48 (4 1/2x1") strips of pastry.
Scoop a heaping 1/2 tsp. cheese and press into the cut side of 1 fig half. Place fig half in the center of 1 pastry strip. Brush 1 end of the pastry with egg wash and roll to enclose. Transfer seam side down to prepared sheet. Repeat with remaining cheese, figs, and pastry. Brush top of each pastry with egg wash and sprinkle with seeds, if using. Bake pastries, rotating and switching sheets top to bottom halfway through, until golden brown and puffed, 15–18 minutes.