Combine dried strawberries, apricots, port wine, orange juice, and ginger in a small saucepot. Cover. Heat for 5 minutes on medium heat. Uncover and continue to simmer until liquid reduces to syrup. Chill. Add fresh strawberries, toss and reserve.
To Serve:
Preheat oven to 375°. Prepare phyllo by layering sheets with clarifid butter and a light pistachio dusting. You will need four layers cut into 4” circles. Place one piece of Brie and ½ tbsp. compote on top. Fold phyllo up and twist at the top to seal. Bake on parchment paper lined pan for 4 minutes or until golden brown.
