Kataifi chocolate wreaths

Instructions

1. Heat the oven to 200°C (180°C fan-forced). Line a baking tray with baking paper.
2. Place 50 ml water along with sugar and vanilla into a saucepan, then heat until the sugar has completely dissolved.
3. Pull apart the kataifi pastry and place into a bowl. Drizzle some of the sugar syrup over the pastry until it is lightly coated, but not soaked. (Note: You may not need to use all of the sugar syrup.)
4. Add the melted butter and toss until coated. Spread the kataifi evenly over the lined tray and bake in the pre-heated oven for 15 minutes, or until golden-brown in colour. Allow to cool completely at room temperature.
5. Place 6 egg rings, 7 cm in diameter, onto a lined tray.
6. Break up the cooled kataifi into a bowl, then add the chopped apricots and pistachios.
7. Temper the chocolate by placing it into a saucepan over an induction cooktop on setting 4. Stir continuously until you have 50% solids and 50% liquid. Transfer the chocolate into a heat-proof plastic bowl and stir vigorously until the solids have completely melted. (Alternatively, temper the chocolate by placing it into a microwave-safe plastic bowl. Heat in the microwave in 30 second increments, stirring in between each addition of heat. Once the chocolate reaches 50% solids and 50% liquid, stir vigorously until the solids have completely melted.)
8. Pour the tempered chocolate over the kataifi mixture and mix until completely coated.
9. Working quickly, spoon the mixture into the prepared egg rings and push it out to the edges to create a wreath (ie with a hole in the middle). Working quickly, remove the egg ring before the chocolate sets. Place the tray of wreaths into the refrigerator for 5 minutes to fully set.
10. Once the wreaths come back to room temperature, brush with gold lustre dust (optional).