For the tapenade: dice the plums finely. Peel ginger and grate finely. Heat the oil. Fry anise, cloves and ginger briefly. Add plums and sugar, add 100 ml water. Simmer open for about 5 minutes until the liquid has almost evaporated.
Season to taste with salt and pepper.
For the chutney: Finely dice the figs. Peel onions and also dice finely. Peel 1 orange so that the white skin is completely removed. Remove the fillets with a sharp knife between the parting skins. Squeeze the juice out of the parting skins and collect it. Squeeze 2 oranges, measure 150 ml juice. Pour in the juice that has been collected. Heat oil in a pot. Sauté onions in it. Add figs and mustard seed and steam briefly. Add brown sugar and caramelise briefly. Deglaze with orange juice and vinegar. Let simmer for 8-10 minutes at low heat until the liquid is almost evaporated. Fold in the orange filets, let them cool down. With salt
and season to taste
For the cheese bags: Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Line two baking trays with baking paper. Let the dough sheets rest at room temperature for about 10 minutes. Melt butter in a small pot.
Spread 5 pastry sheets (use the rest for other purposes) with approx. 3 tbsp. butter. Cut into 4 rectangles of the same size. Place 2 rectangles on top of each other. Put 1 cheese taler in the middle and sprinkle with pepper.
Fold the dough over the cheese to make envelopes.
Place cheese pockets on the trays and brush with the remaining butter. Bake one after the other in a hot oven for 10-12 minutes until golden brown. Serve with chutney and tapenade.