Brie and Cranberry and Brie and Fig Bites in a Flaky Gluten Free Pastry! The day just got better! These are a perfect appetizer, but honestly you could serve them as dessert with some fresh fruit!
There are so many options for these pastry bites
You could alternately fill the pastry crust with some diced ripe tomato or sun dried tomato and top them with grated Pecorino, Parmesan, or Dubliner cheese, and some herbs. I talk a lot about Dubliner Cheese because it’s one of my favorites. It has a little nut flavor and a little sweetness to it. And Costco carries a huge block!
Is anyone else in love with cheese?
Also, have you tried the Kirkland brand Coastal Rugged Mature English Cheddar? It’s delicious. We eat a lot of cheese here, thank goodness I only have a gluten allergy (severe sensitivity). You can easily make (or purchase) the pastry dough ahead of time and these are so easy to put together and bake. I like to form the pastry dough into a flat disc before wrapping and chilling for an hour. However, for this recipe I would divide the dough into two pieces just after making, form into flat discs, and wrap and chill.
Preparing these bites ahead of time works wonderfully
Whether you make or purchase the pastry dough ahead of time, these are super easy to make. They bake veery quickly as well, which I love. Normally I just form the pastry dough for my Simple Gluten Free Flaky Pie Crust into a flat disc before wrapping and chilling for an hour. However, for this recipe I would divide the dough into two pieces just after making, form into flat discs, and wrap and chill.
You can also prepare these up to baking and refrigerate for 1 -2 days, or even prepare and bake ahead of time and just reheat the day of. Pair these bites with a Prosecco or a Champagne. A Sauvignon Blanc or Sparkling Rose would also go well with them. They will be a great start to any party or gathering. Especially for your gluten free guests!
Check out our new Pizza Bites variation
Now, I’ve included a Pizza Bite in Flaky Gluten Free Pastry version. Just check the notes of the recipe to make 24 of the delicious pizza bites! Or if you rather, do one tray of pizza bites and one tray of Brie and Fig Bites. For another variation try adding apricot preserves in place of the fig or cranberry. However, don’t include dried apricots unless you add after baking. The sweetness makes them burn very quickly!
Doubling the recipe
For my latest party, I doubled the recipe and baked two trays the day before the event. Then I removed them from the trays and stored in the refrigerator in airtight containers. They reheat so easily. Then I refilled the trays with the second batch and refrigerated untill I wanted to bake the next day. Just remove from the refrigerator about 15 -20 minutes before baking. Nearly all 48 bites were gobbled down so quickly!
If you enjoyed this, check out more gluten-free Mama Laura’s Kitchen Appetizers!
Happy Thanksgiving!
~Laura
(updated 2/3/25)

Brie and Cranberry and Brie and Fig Bites in a Flaky Gluten Free Pastry
Ingredients
- 1 recipe chilled Simple Gluten Free Flaky Pie Crust or other gluten free pie dough, 9”
- ¼ cup fig jelly
- 4-5 dried Smyrna or dried Mission figs diced or 4-5 fresh figs, diced
- ¼ cup cranberry sauce with whole cranberries
- 4-5 oz. Brie cheese sliced 3/16" and in a rectangle that will fit at the bottom of the muffin cup
- A handful of dried cranberries optional
- Fresh thyme leaves optional
Instructions
- Divide the chilled Gluten Free Flaky Pie Crust dough or other pie dough into two equal pieces.
- Roll one dough to 1/8" thick on a gluten free floured board or lightly floured between parchment. Cut the rolled dough into 2.5 inch squares.
- Lay the squares of pastry dough inside the muffin tin cups. The bottom of the cup will be covered and the dough should reach up the side of the cup.
- Repeat with the second disc of gluten free dough. Re-roll any dough scraps to make additional 2.5 inch rectangles of dough. Place each rectangle in a muffin tin cup.
- Lay a slice of brie at the bottom of each pastry piece.
- Set some of the fig pieces on one tray and a few dried cranberries on the other tray. Top with a teaspoon of fig jelly or cranberry sauce. Try to keep the jelly or cranberry in the center of the pastry, covering the Brie and fruit pieces.
- Bake in a preheated 400 degree oven for 13-18 minutes until golden brown and bubbly. Run a knife around the inside edge of the cups and using the knife, pop the mini brie cups out of the tin.
- Plate and add thyme leaves to the tops. Serve while warm or refrigerate unbaked bites for up to 1 day before baking. You can also freeze baked bites in a sealed container or refrigerate for up to 2 days. To reheat, place baked thawed bites or baked refrigerated bites on a cookie sheet, then reheat in a preheated 325 degree oven for 12-15 minutes or until sizzling. If you prefer you can reheat in a 375 oven for about 6-8 minutes.
- Makes 24 muffin size, 12 Brie and Cranberry and 12 Brie and Fig bites. For pizza bites see the note below.
Notes

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