In Baklava suryp, how much honey is too much? Im thinking of using 2 cups sugar, 1 cup water, 3 tbs honey.?

Question

The result that I am seeking is baklava that doesnt taste like massed produced product from the internet, ect...

***This means that I want it to taste rich (of course, the honey in the suryp does add to the richness), but I dont want to have the taste of honey to overpower the overall rich baklava desert.

There are recipes that include Brandy or vanilla.

Lemon juice, i suppose, is used to prevent the taste of honey from overpowering the tast of the rich desert itself??

I took time to explain this because it is VERY important that I get the recipe perfect by tonight. PLEASE, SOMEONE WHO KNOWS THE ANSWER, HELP!!

Answer 1

Here are ingredients from 3 recipes, just to give you an idea of what's in the syrup...

1 pound frozen phyllo sheets

1 cup melted butter

2 cups finely chopped walnuts or blanched almonds

1/2 cup sugar

1/2 teaspoon ground cinnamon

3/4 cup sugar

3/4 cup honey

1 cup water

1 tablespoon lemon juice

1 lb Walnuts - Finely Chopped

1/2 C. Sugar

2 tsp Cinnamon

1.5 C. Butter (3 sticks), Melted

1 Package Frozen Phyllo Dough (16 oz) Thawed

1 C. Sugar

1 C. Water

1 Tbsp Lemon Juice

1 C. Honey (Net weight 12 oz.)

1/2 tsp Vanilla

1 (16 ounce) package phyllo dough

1 pound chopped nuts

1 cup butter

1 teaspoon ground cinnamon

1 cup water

1 cup white sugar

1 teaspoon vanilla extract

1/2 cup honey

Answer 2

No brandy. No vanilla. No lemon. Honey drips off, so how can there ever be too much? I love the honey.  If the customer does not care for honey, they can always press the honey out. As far as I am concerned, the more honey, the better.