Brie and Cranberry and Brie and Fig Bites in a Flaky Gluten Free Pastry
These are your perfect holiday appetizer! Your gluten free guests will be so happy to get to enjoy one ( or more!) and your gluten eating guests will never know the difference, with the flaky crust and delicious festive filling.
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
For 24 pizza bites:
1 recipe of Simpe Gluten Free Flaky Pie Crust
2-3 ounces of mozzarella (in small 1/2" chunks)
2-3 ounces white cheddar (in small 1/2" chunks)
1/2 cup pizza of your favorite pizza sauce
1/2 cup pesto
1/4 cup parmesan cheese, grated
Fresh parsley, oregano or basil, chopped
Line the two muffin tins with the squares of pastry as noted in above recipe.
Add a piece of each cheese to each cup and a few sprinkles of parmesan cheese. Add 1 teaspoon of pizza sauce and 1 teaspoon of pesto to each cup (or do a few spoons of just one of the sauces for several of the cups).
Add a sprinkle of parmesan to the tops. Bake in a 400 degree oven for 13-18 minutes. Remove from the oven. Let cool slightly. Place on a platter and top with parsley, basil or oregano.
1 recipe of Simpe Gluten Free Flaky Pie Crust
2-3 ounces of mozzarella (in small 1/2" chunks)
2-3 ounces white cheddar (in small 1/2" chunks)
1/2 cup pizza of your favorite pizza sauce
1/2 cup pesto
1/4 cup parmesan cheese, grated
Fresh parsley, oregano or basil, chopped
Line the two muffin tins with the squares of pastry as noted in above recipe.
Add a piece of each cheese to each cup and a few sprinkles of parmesan cheese. Add 1 teaspoon of pizza sauce and 1 teaspoon of pesto to each cup (or do a few spoons of just one of the sauces for several of the cups).
Add a sprinkle of parmesan to the tops. Bake in a 400 degree oven for 13-18 minutes. Remove from the oven. Let cool slightly. Place on a platter and top with parsley, basil or oregano.