 Pastry filled with Cabell d'àngel | |
| Type | Spread |
|---|---|
| Place of origin | Spain |
| Region or state | Mallorca [citation needed] |
| Main ingredients | Cucurbita ficifolia pulp, sugar |
| Variations | Doce de gila |
Cabell d'àngel [kəˈβɛʎ ˈdaɲ(d)ʒəl] (Spanish: [kaˈβeʎo ðe ˈaŋxel] cabello de ángel; literally "angel's hair") is a transparent threaded[clarification needed] jam made from Siam pumpkin (Cucurbita ficifolia) pulp and white sugar. It originated in Mallorca [citation needed] but its use has spread to the rest of Spain and some countries in the Americas.
Uses[edit]
Cabello de ángel can be used simply as a pumpkin jam spread on slices of bread, but it is mainly used to stuff pastries, as ensaïmades, pastissets and coques.[1]
Preparation[edit]
The pumpkin is boiled in water until it falls apart into fibres. This pulp is cooked in sugar syrup with slow and frequent stirring. In Mallorca, it is baked instead of being boiled, intensifying the flavour. The jam can be seasoned with cinnamon or citrus zest. It is best when prepared in the spring, once the pumpkins have fully matured.[2]
See also[edit]
References[edit]
- ^ "Cabell d'àngel". Archived from the original on 2011-07-06. Retrieved 2010-01-31.
- ^ "Cabell d'àngel". 19 July 2022.
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