For the puff
• 250g strong plain flour
• 1 tsp fine sea salt
• 250g butter , at room temperature, but not soft
• about 150ml cold water
For the filling
• Grated coconut – 500 gms
• Raisins – 200 gms
• Almond powder – 50 gms
• Pistachio powder – 50 gms
• Sugar – 250 gms
• Cardamom powder – 10 gms
• Ginger powder – 5 gms
• Butter – 100 gms
Method
1. Sift the flour and salt into a large bowl. Roughly break the butter into small chunks and add them to the flour mixture. Knead the dough loosely so that you can see the bits of butter
2. Make a well in the centre and pour in about two-thirds of cold water and knead until you have a firm rough dough (add more water if needed)
3. Cover with a cling film and leave to rest for 20 minutes in the fridge
4. Place the dough on a lightly floured board. Roll the dough gently into a smooth rectangle.
5. Make sure the dough is rolled out only in one direction until 3 times its width (about 20x50cm)
6. Keep the edges straight and even. Don’t overwork the butter streaks; you should have a marbled effect. Fold the top third down to the centre, then the bottom third up over it
7. Give the dough a quarter turn (to the left or right) and roll out again to three times its length. Fold as before, cover with cling film and chill for at least 20 minutes before rolling to use
8. For the filling, mix all the ingredients together
9. Roll out 500 gms of the puff dough into a thin sheet of 1.8mm thickness
10. Cut out 10cm square from the puff dough sheet
11. Place the filling in the center and wrap it up to a log shape
12. Brush the dough with milk and place it on a baking tray
13. Bake at 220°C for 25 minutes
