to much butter in puff pastry

You will probably have some butter dripping out of the pastry once it is baked. I don't think it would be a big greasy mess since you only used 1/3 more butter than called for (I remember that horrible American version of the Great British Bake Off and a contestant who decided to use Double the butter during the lamination; yes, rivers of melted butter). But expect that the finished pastry will be somewhat heavy and greasy.

Maybe lining you baking sheet with parchment paper on a rack to absorb any extra moisture/fat loss?

While we're guessing- never done it myself, but butter containment is always a problem in puff pastry, and that's a lot of extra; I'd guess that it will cook up ok but you will bleed a lot of butter; I'd take steps to avoid buttering the oven.

my guess would have been 'a greasy mess' but i have no experience with it. Plse tell us what happens after you've baked some off.There are MANY 52 bakers who probably have had this experience; give them some days to see this question and respond.

Hard to say. Butter characteristics vary by producer and by season. Same with flour.

My guess is that your puff dough might be a little richer, but then again, you might not notice a difference.

Personally, I wouldn't worry about it too much.