How to make Dubai chocolate Pringles

Ingredients

• 200 g Shredded Filo Pastry (Katayi) (lightly toasted for extra crunch)
• 150 g Pistachio Cream (room temperature, smooth consistency)
• 1 can Pringles Original Chips (approximately 150 g, keep the can for later inversion)
• 200 g Dark Chocolate (70% cacao) (chopped into small pieces for even melting)
• 15 g Unsalted Butter (optional, added to chocolate for shine)

Instructions

1. Combine Katayi and Pistachio Cream

   Place the shredded filo pastry in a mixing bowl, add the pistachio cream, and gently fold until the mixture is evenly coated and slightly sticky.

   Time: PT10M

2. Spread Mixture onto Pringles

   Lay the Pringles on a cutting board and, using a small spatula, spread a thin layer of the pistachio‑katayi mixture onto each chip, being careful not to break them.

   Time: PT5M

3. Stack the Coated Pringles

   One by one, stack the coated Pringles on top of each other to form a tall, stable column. Keep the stack as straight as possible.

   Time: PT5M

4. Invert the Pringles Can

   Take the empty Pringles can, turn it upside down, and carefully slide it over the top of the chip column, then gently lift the can from the bottom so the stack rests inside the can as a mold.

   Time: PT5M

5. Melt the Chocolate

   Place the chopped chocolate (and butter, if using) in a microwave‑safe bowl and melt in 30‑second bursts, stirring between bursts, until smooth.

   Time: PT5M

6. Coat the Stack with Chocolate

   Pour the melted chocolate over the top of the chip column, allowing it to flow down the sides and fully encase the stack. Tap the can gently to release any air bubbles.

   Time: PT3M

7. Freeze to Set

   Place the entire can in the freezer for at least 2 hours, or overnight, until the chocolate is completely hardened.

   Time: PT0M

8. Unmold and Slice

   Remove the can from the freezer, invert it onto a cutting board, and using a sharp knife, slice the chocolate log into 8 even pieces.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

30 g

Fat

15 g

Fiber

2 g