What to do when too much butter added to my puff pastry dough? I made puff pastry dough, but I figured I've added too much butter to it and now that it is in the oven, the butter has melted and covered the dough! (I need your advice for the next time) What should I have done to fix it? Does  adding flour make it better?
Try slicing the butter more thinly and adding it in more layers. I use a handheld cheese slicer for a nice, thin cut. Alternatively, try freezing the butter and grating it, then sprinkling it on in a thin layer when instructed to apply it to the recipe.