coconut molasses Mocklava

Makes: One 9X13 pan

Ingredients:

1 (16 ounce) package of phyllo dough
1 stick of butter melted
Cookie Fiilling
12 oz flour ( 2 3/4 cup)
1 1/2 cups coconut flakes
pinch of salt
2 oz water (1/4 cup)
1/2 tbsp flax meal
1/3 cup oil
8 oz sugar (1 cup)
2 oz brown sugar (1/4 cup)
1 tsp vanilla extract
Syrup
1 cup sugar
1/2 cup water
1/2 cup molasses

Directions:

make sure your phyllo dough is comepletely thawed, it will crack when you roll it out oherwise.

Preheat your oven to 350 degrees.

Prepare a 9X13 pan by taking some of your melted butter and spreading it around the entire pan. set aside.
make the cookie filling

In a large bowl combine your flour, coconut, and salt. Mix with a whisk until well combined.
In a food processor, Blender, or using an immersion blender mix the water and flax seed and pulse the mixture for thirty seconds. It will be foamy and almost resemble an egg white.
measure out your oil and while the food processor, blender or immersion blender are running slowly pour the oil into your flax and water mixture. Continue to mix for another thirty seconds. you will end up with a thickened white mixture that resembles a loose mayo.

add your flax mixture to another bowl and to this add your sugar, and extract. with a whisk mix this until well combined.
pour the wet ingredients on top of the dry ingredients and using a large spoon or spatula stir these together until all your wet batter has been incorporated. this will feel like a very loose cookie dough.
work the dough between your fingers, Continuing to do so until you end up with a good mix of large pieces and small to medium pieces. Think sand with a variety of different sized rocks. These creating an amazing texture when baked.
assemble the mocklava
melt your butter in the microwave using a microwave safe bowl. do so in short bursts so you dont burn the butter.
Lay one sheet of phyllo into your pan. It should coverit entirely and will most likely have a little extra folded up on the sides. Now spread your melted butter over this layer using a brush or spoon. Now add your next layer. continue this process until you have 10 total layers. if your off count a little dont worry mocklavas dont need to be perfectly unison.
on top of the 10th layer spread two handfulls of your cookie filling, trying to get it as evenly spread as possible.
Now add four more layers of phyllo dough, brushing butter between each. on top of the fourth layer add two more handfulls of cookie dough and spread evenly.
repeat this process until all your cookie dough has been used, some layers may have more cookie dough then others which is fine, this will just add unique texture.
once all your filling has been used place all remaining phyllo dough sheets on top, making sure to brush butter between the layers. using a sharp knife cut the mocklava into whatever shape and size you want the pieces to be when eaten.
bake this in the oven for 45 minutes to an hour or until the puff pastry on top is golden brown and crispy. Let this cool while you make the syrup.
in a medium sauce pan combine your water and sugar. heat this on medium until all of your sugar has melted. Remove from the heat and add all remaining ingredients. Whisk well until this is all combined and cohesive. let this cool for 5-10 minutes and then pour over top of your Mocklava.
this should be left to sit for 4 hours bare minimum but 8 hours to overnight is best. this does not need to be refridgerated in fact it is better not to so it retains its crispiness.

coconut molasses Mocklava

Ingredients:

1 (16 ounce) package of phyllo dough

1 stick of butter melted

Cookie Fiilling

12 oz flour ( 2 3/4 cup)

1 1/2 cups coconut flakes

pinch of salt

2 oz water (1/4 cup)

1/2 tbsp flax meal

1/3 cup oil

8 oz sugar (1 cup)

2 oz brown sugar (1/4 cup)

1 tsp vanilla extract

Syrup

1 cup sugar

1/2 cup water

1/2 cup molasses

Directions:

make sure your phyllo dough is comepletely thawed, it will crack when you roll it out oherwise.

Preheat your oven to 350 degrees.

Prepare a 9X13 pan by taking some of your melted butter and spreading it around the entire pan. set aside.

make the cookie filling

In a large bowl combine your flour, coconut, and salt. Mix with a whisk until well combined.

In a food processor, Blender, or using an immersion blender mix the water and flax seed and pulse the mixture for thirty seconds. It will be foamy and almost resemble an egg white.

measure out your oil and while the food processor, blender or immersion blender are running slowly pour the oil into your flax and water mixture. Continue to mix for another thirty seconds. you will end up with a thickened white mixture that resembles a loose mayo.

add your flax mixture to another bowl and to this add your sugar, and extract. with a whisk mix this until well combined.

pour the wet ingredients on top of the dry ingredients and using a large spoon or spatula stir these together until all your wet batter has been incorporated. this will feel like a very loose cookie dough.

work the dough between your fingers, Continuing to do so until you end up with a good mix of large pieces and small to medium pieces. Think sand with a variety of different sized rocks. These creating an amazing texture when baked.

assemble the mocklava

melt your butter in the microwave using a microwave safe bowl. do so in short bursts so you dont burn the butter.

on top of the 10th layer spread two handfulls of your cookie filling, trying to get it as evenly spread as possible.

Now add four more layers of phyllo dough, brushing butter between each. on top of the fourth layer add two more handfulls of cookie dough and spread evenly.

repeat this process until all your cookie dough has been used, some layers may have more cookie dough then others which is fine, this will just add unique texture.

once all your filling has been used place all remaining phyllo dough sheets on top, making sure to brush butter between the layers. using a sharp knife cut the mocklava into whatever shape and size you want the pieces to be when eaten.

bake this in the oven for 45 minutes to an hour or until the puff pastry on top is golden brown and crispy. Let this cool while you make the syrup.

in a medium sauce pan combine your water and sugar. heat this on medium until all of your sugar has melted. Remove from the heat and add all remaining ingredients. Whisk well until this is all combined and cohesive. let this cool for 5-10 minutes and then pour over top of your Mocklava.

this should be left to sit for 4 hours bare minimum but 8 hours to overnight is best. this does not need to be refridgerated in fact it is better not to so it retains its crispiness.