Cut the kataifi pastry into 1-2cm pieces by using a Thermomix.
Brush a tray with ghee (or a ghee substitute). Spread half of the kataifi pastry pieces as the first layer then flick ghee over the kataifi pastry using a pastry brush.
Blend the almond meal and the cream into a smooth paste, then spread on top of kadaifi using a brush.
Add roughly chopped pistachio pieces on top of the almond cream mix.
Spread the rest of the kadaifi pieces on top of to cover the pistachios, then flick ghee all over again.
Using another tray press the layers of kadaifi firmly.
Bake in 180 Celsius (356 F) around 30 minutes until golden brown.
Meantime , mix the sugar, water, glucose, and bring to boil for 10 minutes.
Pour boiling syrup on top of warm kadaifi by using a ladle. Rest for 4 hours before service.