Place the shredded kataifi pastry into a small baking pan lined with non-stick baking paper.

Air fry at 180°C / 350°F for 13 minutes, stirring halfway, until golden and crisp.

Transfer the toasted kataifi to a bowl and mix well with the pistachio cream.

Slice the croissants lengthwise and brush the inside with sugar syrup.

Divide the pistachio kataifi mixture evenly and spread over the bottom half of each croissant. Close with the top halves.

Preheat the air fryer to 180°C / 350°F. Bake the filled croissants for 5 minutes.

Remove and allow them to cool slightly.

Melt the milk and dark chocolate together using a double boiler or microwave in 30-second intervals.

Once slightly thickened, pipe or spread the chocolate over the croissants.

Immediately sprinkle with chopped pistachios and allow the chocolate to set.