Directions

1. In a large bowl, combine the strawberries, blackberries and raspberries. Sprinkle with sugar; gently toss to coat. Let stand for 20 minutes. Pour vinegar over berries; sprinkle with pepper. Gently toss to coat. Cover and refrigerate for 2 hours.
2. For phyllo nests, coat giant nonstick muffin cups with a nonstick cooking spray; set aside. Unroll phyllo dough sheets; remove one sheet. (White assembling, keep remaining dough covered with plastic wrap and a damp cloth.)
3. For each nest, cut one sheet in half lengthwise and cut in thirds widthwise. stack three sections and place in a prepared cup; spray with nonstick cooking spray. Stack remaining three sections and place in cup, alternating points. Spray with nonstick cooking spray. Combine the sugar and cinnamon; sprinkle about 1/4 teaspoon cinnamon-sugar over dough. Repeat with remaining sheets of dough.
4. Bake at 375 degrees F for 7-8 minutes or until golden brown. Cool for 5 minutes before carefully removing to a wire rack to cool completely.
5. Using a slotted spoon, fill each nest with about 3/4 cup berry mixture. Drizzle with a small amount of juice. Serve immediately.