Pistachio & Kataifi Chocolate Croissants

To brown the pastry in an air fryer:

1. 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.
2. Open the drawer halfway through the baking time and mix the pastry.
3. Mix the toasted kataifi pastry with the pistachio cream until well combined.
4. Slice the croissants in half lengthways and brush the insides with the sugar syrup.
5. 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.
6. 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.
7. Once baked remove the croissants from the tray and allow to cool.
8. Add the chocolate to a bowl set over simmering water and allow to melt. Or melt in the microwave in 30-second bursts.
9. 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.