Once chilled, lay the pastry on a large piece of baking paper floured liberally with tapioca flour.
When the pastry is warmed enough to be just a bit malleable, begin rolling it out into a rectangle. Size doesn’t matter, but it does need to be able to fold into three. I aim for about 30cm long.
Once the pastry is rolled, dust off the excess flour. Take the top third of the pastry and fold it down onto the centre third of the pastry. Then, take the bottom third and fold it up over the middle third. It will likely crack at the sides, and that’s fine. If you feel like it’s too cold to roll out, leave it to sit for 5 or so minutes (climate dependent – I developed this recipe in a warm kitchen, so your pastry might need longer).
Turn the pastry stack so that the short side faces you. Repeat the process of folding and rolling the pastry two more times, for a total of three folds. Dust the pastry of excess flour and return it to the fridge to chill. After 30 minutes chilling the pastry is ready to use.
For best results, use the pastry within a day. It can also be thoroughly wrapped and frozen. Allow frozen pastry to come to room temperature before use.