1. Heat the oven to 180°C, fan forced.
2. Place the water, 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 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.
5. Spread the kataifi evenly over a lined tray and bake in the pre-heated oven for 15 minutes, or until golden-brown in colour.
6. Allow to cool completely at room temperature.
7. Place 6 egg rings, 70mm in diameter, onto a lined tray.
8. Break up the kataifi into a bowl, then add the chopped apricots and pistachios.
9. 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.
10. Pour the tempered chocolate over the kataifi mixture and mix until completely coated.
11. Working quickly, spoon the mixture into the prepared egg rings and push it out to the edges to create a wreath. Working quickly, remove the egg ring before the chocolate sets.
12. Place the tray of wreaths into the refrigerator for 5 minutes.
13. Once the wreaths come back to room temperature, brush with gold lustre dust.

Note:    Store at room temperature in a cool, dry place for up to 2 weeks.