I should know better but apparently my butter was not sufficiently plasticized and now my dough does not have a solid homogenous appearance but as I start my final roll out I am seeing streaks of butter throughout the dough. Any hope or remedies anyone can you think of?
In my experience, as soon as the turns are done, you can't really do much more. It will still work, but you will puff more uneven and you won't get as distinct layers. It will still taste great though.
I guess it was not as bad as I thought. Here are the result I got. Thanks for the feedback!