Pastry

As both a freelance lifestyle writer and editor for a national teen magazine, Amanda spends most of her time creating #content. In those (rare) moments when she's not at her desk typing furiously, she's likely teaching a hot yoga class, reading the latest chick-lit or baking a batch of her famous scones.

11 Photos Baking puff pastry from scratch is a challenging yet rewarding process. It's so satisfying to watch the pastry puff into thin, delicate layers, making it perfect for breakfast pastries and tempting appetizers. If you've ever wanted to make authentic puff pastry dough from scratch, use this recipe! • Mix flour and salt together in a large bowl or in the bowl of a stand mixer that is fitted with a dough hook. Gradually stir in water until dough holds together enough to clean the sides of the bowl. You may not need the full amount of water. Shape into a flat ball, and allow to rest for at least 10 minutes. • On a lightly floured surface, roll out dough into a large rectangle about 1/2 inch thick. Place the disc of chilled butter in the center and fold the two ends over it so that it is completely encased in dough. Roll out dough again, taking care not to let butter break through dough, to about 1/2 inch thickness. Fold into thirds. This is the first ''turn.'' Rotate dough 90 degrees and roll out into a rectangle again. Fold into thirds. By this time the butter is starting to warm up. Place dough on a baking sheet and mark it with two pokes from your finger (two turns). Cover in plastic wrap and refrigerate for at least 30 minutes.

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