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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.
Servings 24
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes

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.
  • 4. 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.
  • 6. Bake in a preheated 400 degree oven for 14-18 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.
  • 7. 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.
  • Makes 24 muffin size, 12 Brie and Cranberry and 12 Brie and Fig bites.
Course: Appetizer
Cuisine: American, French
Keyword: brie and fig bite, festive appetizer, flaky mini bites, holiday appetizer