Pecan Crusted Fried Brie with Raspberry Sauce

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  • Level: Easy
  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 16 servings
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2 large eggs, beaten

2/3 cup finely chopped pecans 

1/3 cup panko 

Two 7.7-ounce brie rounds, well chilled

Vegetable oil, for frying

Raspberry Sauce, recipe follows

Raspberry Sauce:

1/3 cup raspberry preserves

1/2 teaspoon lemon zest

Splash rice wine vinegar

Pinch red pepper flakes


  1. In a large skillet over medium heat, add oil to a depth of 1 1/2 inches and heat to 350 degrees F. 
  2. In a shallow bowl, add the eggs. In a shallow plate, combine the pecans and panko. Slice 1 cheese round into 8 equal wedges. Dip each wedge into the egg, turning to coat. Dip each wedge into the crumb mixture, pressing to adhere. 
  3. Fry the wedges, a few at a time, in the hot oil, turning quickly to cook until golden on all sides, about 1 minute. Drain on paper towels. Serve immediately with Raspberry Sauce.

Raspberry Sauce:

  1. In a small bowl, combine the raspberry preserves, zest, rice wine vinegar and red pepper flakes.
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