To brown the pastry in an air fryer:

• Add the shredded pastry to a small baking pan lined with non-stick baking paper and set your air fryer to bake or air fry at 180C/350F for 13 minutes.
• Open the drawer halfway through the baking time and mix the pastry.
• Mix the toasted kataifi pastry with the pistachio cream until well combined.
• Slice the croissants in half lengthways and brush the insides with the sugar syrup.
• Divide the kataifi/pistachio cream filling into 4 parts and spread it on the bottom half of each croissant. Place the top of the croissant back on.
• Set the Air Fryer to the bake setting at 180C/350F for 5 minutes. Once the Air Fryer has preheated add the four filled croissants to the basket and bake.
• Once baked remove the croissants from the tray and allow to cool.
• Add the chocolate to a bowl set over simmering water and allow to melt. Or melt in the microwave in 30-second bursts.
• Allow the chocolate to cool slightly and thicken. Add it to a piping bag, snip the end and pipe the chocolate over the croissants. Alternatively spread it over with a spatula. Sprinkle the chopped pistachios immediately.