Gently pull the strands of the pastry apart and cover the bottom of a large baking dish that you have buttered very well. Pour the remaining melted butter on top. Bake at 200οC for 35 minutes until golden and then allow to cool.
In the meantime, prepare the syrup, boiling the sugar, honey, water, lemon zest, cinnamon and cloves for 5-6 minutes and remove the solids. When the kataifi has cooled down adequately, sprinkle it with the syrup. Sprinkle the almonds and half the pistachios on top. On top, spread the custard that has been mixed with half of the whipped cream.
Beat the rest of the cream, add powdered sugar and continue to beat for 2-3 minutes. Spread the cream on top of the custard and sprinkle the top with the remaining pistachios.