Baklava with lemon verbena syrup

METHOD

1. Butter a shallow 20x30cm baking pan.
2. Lay out half of the pastry sheets, well buttered, one on top of the other.
3. Pour in the pistachios and sugar, and cover with the remaining buttered pastry sheets.
4. Cut off the pastry sheets which are hanging over the sides of the baking pan.
5. Put the baklava into the fridge to let the butter cool.
6. Cut into small pieces and sprinkle with a bit of water.
7. Bake in the oven at 150°C for approximately one hour, until brown.
8. Cover with the hot syrup.

For the syrup:

1. Boil the water with the sugar and the lemon verbena stems for 3 minutes from the moment it starts boiling.
2. Add the lemon juice and remove from heat.
3. Remove lemon verbena stems.