Bacon Brie and Berry Pots

Fresh, light and brimming with flavor


  •  6 Slices of GODSHALL’S Real Wood Smoked Turkey Bacon
  • 6 Puff Pastry Cups (Thawed)
  • 1 Medium Egg (to glaze the pastry shells)
  • 1 (8-ounce) Wheel or Wedge of Brie
  • 1 Cup Raspberries or Wineberries (Mashed)
  • 1/4 Cup Sugar
  • Juice of 1/2 Lemon


  1. Preheat oven to 355ºF.
  2. Beat the egg thoroughly and brush onto the six puff pastries. Bake until pastries begin to brown. 5-8 minutes.
  3. Lightly brown the bacon, leaving the rest of cooking to the oven. Remove and cut or gently tear slices in half.
  4. In a pot set over medium heat, cook the raspberries, sugar, and lemon juice until slightly thickened, stirring occasionally.
  5. Cut brie into six equal portions.
  6. Remove puff pastry cups from the oven and remove the center disc.
  7. Place two half slices of bacon perpendicular (form an X) and insert a piece of brie into each pastry.
  8. Bake for an additional five minutes or until the brie is melted and the bacon is crispy. Serve warm with a spoonful of berry compote on top.
  9. ENJOY!