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Recipe courtesy pastry chef and Aalimah Zakiyya Tagari<\/span><\/p>\n Ingredients<\/span><\/strong><\/p>\n 455g cake flour<\/span><\/p>\n 10g salt<\/span><\/p>\n 455g butter 3cm cubes, chilled<\/span><\/p>\n 225g cold water<\/span><\/p>\n method:<\/span> \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/span><\/p>\n","protected":false},"excerpt":{"rendered":" Recipe courtesy pastry chef and Aalimah Zakiyya Tagari Ingredients 455g cake flour 10g salt 455g butter 3cm cubes, chilled 225g cold water method: Combine the flour and salt in the mixer. Add the butter and toss with your fingertips until the butter is coated with flour. Add the water. Mix on lower speed with the […]<\/p>\n","protected":false},"author":1,"featured_media":35956,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[108],"tags":[],"class_list":["post-25799","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-scrumptious-savouries"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/radioislam.org.za\/a\/wp-content\/uploads\/2020\/08\/puff-pastry.png?fit=400%2C200&ssl=1","jetpack_sharing_enabled":true,"jetpack-related-posts":[],"jetpack_shortlink":"https:\/\/wp.me\/pc0QIf-6I7","jetpack_likes_enabled":true,"publishpress_future_action":{"enabled":false,"date":"2026-04-17 08:01:03","action":"change-status","newStatus":"draft","terms":[],"taxonomy":"category","extraData":[]},"publishpress_future_workflow_manual_trigger":{"enabledWorkflows":[]},"_links":{"self":[{"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/posts\/25799","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/comments?post=25799"}],"version-history":[{"count":0,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/posts\/25799\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/media\/35956"}],"wp:attachment":[{"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/media?parent=25799"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/categories?post=25799"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/tags?post=25799"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nCombine the flour and salt in the mixer. Add the butter and toss with your fingertips until the butter is coated with flour. Add the water. Mix on lower speed with the dough hook attachment until the dough forms a shaggy mass. Place the dough on a lightly floured work surface and roll out into a rectangle 1cm thick and approximatey 30\/75cm. Administer a three-fold. roll out the dough to the same dimensions as before and administer a four-fold. Repeat this process 2 more times for a total of three four-fold, refridgerating and turning the dough 90degress each time before rolling. after completing the final fold, wrap the dough in plastic and allow it to be firm under refridgeration for at least 30 minutes before using.<\/span><\/p>\n