Skip to main content Share
& Save

Pecan Crusted Fried Brie With Raspberry Sauce

By Paula Deen


Difficulty: Easy

Prep time: 10 minutes

Cook time: 10 minutes

Servings: 10


  • 2 large beaten eggs
  • 2/3 cup finely chopped pecans
  • 1/3 cup panko
  • 2 (7.7 oz) rounds well chilled brie cheese
  • for frying vegetable oil
  • 1/3 cup raspberry preserves
  • 1/2 teaspoon lemon zest
  • 1 splash rice wine vinegar
  • 1 pinch red pepper flakes


In a large skillet over medium heat, add oil to a depth of 1 1/2 inches and heat to 350 °F.

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.

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:

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