For the pistachio praline
1.Preheat the oven to 185°C, set to fan.
2.Spread the Aegina pistachios on a baking sheet, place them in the oven and bake for 10 minutes.
3.Transfer the hot Aegina pistachios to the blender and beat until they become powder.
4.Add the sunflower oil, beat for 2 minutes until you have a praline and set aside.

For the pastry cream
1.Pour the milk in a pan and heat.
2.In a bowl, add the sugar, the egg yolks, the vanillin, the corn starch and stirring with a wire whisk, pour about 1/3 of the lukewarm milk to dilute it.
3.Pour the mixture back into the pan with the remaining milk and stir for a few minutes over the heat, until the cream thickens and begins to boil.
4.Remove and add the butter.
5.Add 90 g of the pistachio praline and stir until incorporated into the cream.
6.Let the cream cool and come to room temperature.
7.If not used immediately, keep in the refrigerator (covered with cling film that touches its surface) and before using it, stir it with a wire.

For the kadayifi
1.Fluffy the shredded phyllo dough with your hands, so that its fibers stand out.
2.Place it in a baking pan and pour over the melted butter.
3.Bake in a preheated oven at 150°C for 30 minutes, until golden brown.

For the syrup
1.Pour the water and the SELECT carob syrup in a pan and let them come to a boil.
2.Remove the baking pan from the oven and drizzle the hot kadayifi with the syrup, also hot.
3.Set aside to cool.