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?

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    Don't panic yet. Puff pastry is supposed to contain boatloads of butter, and some does work its way out during baking. After it cools, update the question. – Jolenealaska Jun 26 '14 at 16:57
  • @Jolenealaska: It smells of butter, and tastes like a stick of butter! It's nothing but butter, If you ask me. :| – Gigili Jun 26 '14 at 17:46
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    Did you make a traditional folded puff pastry, or a blitz pastry? If the former, adding flour won't help; just reduce the size of the butter block. If the latter, you may be able to adjust the ratios slightly. – DrRandy Jun 28 '14 at 15:33

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.

  • The question is asking how to fix it if this has occurred. Your answer addresses how to prevent it from happening, not how to fix it. – Catija Feb 28 '16 at 3:58
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    Sorry, she wroie that she needed advice for next time, so i figured she knew it couldn't be fixed now, and I answered on that basis. If I've misunderstood Gigili's post, my apologies. – Shalryn Feb 28 '16 at 4:02

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