Line the baking tray with parchment paper

Fit the K beater to the machine

Add the first four items of Ingredients 1 (flour, salt, xanthan gum, butter) into the Mixer bowl

Attach the Mixer bowl to the machine and fit the splash guard

Mix on speed 1 for about 2 minutes until large clumps have formed

While the machine is running, gradually add the remaining Ingredients 1 (water) into the bowl

Mix on speed 1 for 1 minute until the mixture comes together

Wrap the dough in plastic wrap

Refrigerate for 30 minutes

Lightly dust a piece of parchment paper

Place Ingredients 2 (cold butter) in the centre

Fold the parchment paper over to cover

Roll the butter into a 10 cm square block

Wrap the butter in parchment paper

Transfer to the fridge for at least 15 min to chill

Retrieve the chilled dough and transfer to a lightly floured work surface

Roll out the dough to a 15-20 cm round

Place the chilled butter block in the centre of the dough

Use a knife to score around the edges of it and set the butter aside

Lightly dust the surface of the dough with some of the second item of Ingredients 2 (flour)

Roll out the dough from the scored lines to create 4 thin edges and a thicker centre

Place the butter back in the centre and fold the thin edges over the top

Press the dough to seal in the butter

Lightly dust the surface of the dough with the remaining flour

Roll the dough into a long rectangle approx. 2 cm thick

The rectangle should be around 3 times as long as it is wide

Re-flour the work surface if it begins to stick

Fold the short side closest to you up a third of the way

Fold the short side down to meet the bottom edge

Turn the pastry block so the folded edge is on the left-hand side – like a book

Repeat the rolling and folding process

Make a single finger mark on the surface of the dough to remind you that you have completed one roll and fold

Cover the dough with plastic wrap and place back in the fridge for 15 minutes to chill

Repeat the rolling and folding process 4 times, chilling for 15 minutes between each

Transfer the chilled pastry to a lightly floured work surface

Roll out the pastry to 2cm thick

Use a cutter or ruler and knife to cut to desired shape and size

Place the shaped dough on the prepared baking tray

Place in the fridge to chill

Retrieve, clean the Mixer bowl and fit the Whisk

Add Ingredients 3 (goat cheese, cream cheese, whipping cream, honey, rosemary, seasoning) into the Mixer bowl

Attach the Mixer Bowl to the machine

Mix on speed 4 for about 1 minute until light and fluffy

Preheat the oven to 190ºC

Retrieve the chilled pastry from the fridge

Use a knife to lightly score a border around 1 cm from the edge of the pastry square

Lightly score a crisscross pattern inside the border – this will help the border to rise and filled area to stay flat

Add 1 tsp of the cheese filling onto the pastry base and spread out slightly

Drizzle with the second item of Ingredients 4 (honey)

Sprinkle over with the third item of Ingredients 4 (hazelnuts)

Top with the fourth item of Ingredients 4 (rosemary)

Brush exposed pastry sides with the remaining Ingredients 4 (beaten egg)

Bake at 190ºC for 15-20 minutes until golden and risen

Remove from the oven and let cool