Chocolate, Coconut and Caramel Hummus Pastries

Ingredients
Ingredients for Caramel
  • 1 cups sugar
  • 1/4 cup water
  • 1 cups heavy cream
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla
Ingredients for Filling
  • 1 cup Sabra® Classic Hummus
  • ¾ cup Toasted coconut
  • 1 cup finely grated premium chocolate (60% cocoa butter or more)
  • 20 pre-baked phyllo pastry cups
  • 1/4 cup toasted coconut
    Instructions
    1. Place sugar and caramel in a heavy bottomed sauce pan. Cook over medium heat until sugar begins to brown. Watch very closely, stirring infrequently. When sugar is a deep brown (but not burned looking!), remove from heat. Immediately and carefully add cream.
    2. Stir well. Add butter and vanilla. Stir until well blended.
    3. Pour into a storage container and refrigerate until ready to use.
      4. To make filling
    4. Mix all filling ingredients together. Refrigerate until ready to use.
      5. To Serve:
    5. Spoon a rounded teaspoon into phyllo pastry cup. Top with a rounded teaspoon of caramel. Sprinkle with toasted coconut.
    6. Place on serving platter. Drizzle pastries and platter with caramel. Serve immediately.
    Notes
    Caramel can be prepared up to 2 days in advance. Purchased caramel can be used if you do not have the time or temperament to make caramel on the stovetop. Filling is best made the day it is served. Do not fill cups more than an hour before serving.