Preheat your air fryer to 170°C.

Chop the kataifi pastry into approximately 2cm lengths, then gently loosen the strands with your hands.

Air fry the pastry in batches for 2–3 minutes, shaking halfway through, until the strands turn golden and crisp. Transfer to a tray to cool. If any pieces clump together, simply crush them lightly with your fingers.

If you do not have an air fryer, toast the kataifi in a dry frying pan over medium heat until golden.

Warm the pistachios gently in the air fryer basket or warm pan (with heat turned off) for about 3 minutes.

Meanwhile, carefully cut the hollow chocolate eggs in half along the seam. Place them in the refrigerator to chill until ready to fill.

Transfer the pistachios to a blender or food processor and blend for about 5 minutes, scraping the sides occasionally, until they resemble coarse crumbs. Add a few tablespoons of oil and continue blending until a smooth pistachio butter forms.

Add the vanilla sugar, ground cardamom and salt, then blend again.

Melt the white chocolate in the microwave in 30-second bursts, stirring in between. Pour it into the pistachio butter and blend once more until smooth. Transfer to a bowl.

To make the almond cream, melt the Caramilk chocolate in the microwave in 30-second bursts until smooth. Stir in the almond butter and sift in the cinnamon, mixing until combined.

Add 1 cup of the toasted kataifi pastry to each bowl and mix well. The mixture should be thick and textured. Add a little extra kataifi if needed.

Remove the chilled egg halves from the fridge and fill them generously with the pistachio or almond mixture.

Serve immediately or store in an airtight container in the refrigerator for up to 5 days. Allow to sit at room temperature for 5 minutes before serving.