准备

• 将醋和糖混合在一个小锅中。用中高火煮沸，偶尔搅拌，直到混合物变成糖浆，约5分钟。冷静。
• Position a rack in the center of the oven and heat to 400°F. Lightly spray two mini-muffin pans with cooking spray. Heat a large skillet over medium heat. Add the pancetta and cook, stirring frequently, until brown and crisp, about 7 minutes. With a slotted spoon, transfer the pancetta to a paper-towel-lined plate.
• 在一个小碗中，搅拌鸡蛋，奶油，奶酪，切碎的罗勒，培根，1/4茶匙。盐和1/8茶匙。胡椒。
• Lay out a damp kitchen towel and cover with a sheet of plastic wrap. Lay the 5 phyllo sheets in a stack on a cutting board. Using a pizza cutter or pastry wheel, cut them in half crosswise to make ten 9×13-inch sheets. Put the phyllo on top of the plastic wrap, and immediately cover with a second sheet of plastic wrap and another damp kitchen towel. Remove 2 sheets of phyllo and stack them on a cutting board. Lightly brush the top sheet with melted butter. Cover with another 2 sheets of phyllo and brush the top with melted butter. Lay one more sheet of phyllo on top, but do not brush with butter.
• 使用披萨切割机或糕点轮将phyllo切成2×2英寸的正方形，然后轻轻压入松饼杯中。重复其余的5张Phyllo，然后将正方形压入松饼杯中。加约1汤匙。将每个杯子填充，然后用樱桃番茄的一半放在上面，切成一面。
• 烘烤，直到15至20分钟的菲洛（Phyllo）变成金黄色。转移到电线架上，冷却，然后从松饼罐中取出。用小罗勒叶和一个或两个温暖的香脂糖浆装饰。在室温下食用。