I made puff pastry with Gouda cheese inside and it turned out really good. The only problem I had was the amount of butter and it was too buttery. I'd like to know if it is possible to reduce the amount of butter? Another question is, I have some leftover dough without butter (a combination of flour, salt and ice water) and I was wondering for 420 gr dough how much butter should I use?
The secret lies in the folding of the dough...You may uses half the butter but you would ultimately have to fold it more before cooking it. The more you fold the dough the more puffy it gets, of course your results will get better with more butter, but in that particular situation, go with the extra folding, you'll get a decent pastry this way.
Normally people use about the same amount of flour and butter, but you can without problem have the half amount in butter, but the puff pastry will be more dry.
This would lead to a recipe of approximately:
100g butter at room temp
100g cold water