500 ml SELECTED VARIETIES
Preheat oven to 190°C (375°F).
In a saucepan, bring the balsamic vinegar and apple cider to a boil on high heat. Reduce by three-quarters and set the remaining liquid aside.
Place one sheet of phyllo dough on a flat
surface and brush with melted butter; top and repeat with the second sheet and finally the third. Cut phyllo into 8 squares and place in an oiled muffin pan to form small cups.
In a bowl, mix the strawberries, peppercorns and balsamic reduction. Divide the strawberry mixture and cheese wedges among the cups.
Bake until phyllo dough is golden brown.
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