Why was my Danish pastry dough so wet?
Different flours (both in terms of brand and even batches of the same brand) have different levels of absorbency, so you often have to experiment a little with new baking recipes. I always need much more water than the recipes in my favourite bread book call for, for example. 

The best thing to do is add more flour gradually until you are happy with the texture, then you will have a better idea next time of how much you will need.