I would not recommend it. The higher water content in American butter means that the butter will become solid when very cold and not have that same u0022plasticityu0022 that is crucial in making laminated pastry. Solid butter can tear through dough, especially gluten free dough, much more easily. European butter is more expensive, but homemade puff pastry deserves the finest ingredients and you can find deals and freeze large quantities. I find a cheaper version of Kerrygold butter at my local Lidl and freeze several pounds, where they're conveniently stored until I'm ready.