Cabell d'àngel

Cabell d'àngel/Cabello de ángel
Pastry filled with cabell d'àngel
Type Spread
Place of origin Spain
Region or state Majorca
Main ingredients Cucurbita ficifolia pulp, sugar
Bayonesa is pastry stuffed with cabello de ángel.
Ensaïmades are often stuffed with this jam.

Cabell d'àngel (Catalan: [kəˈβɛʎ ˈdaɲʒəl]) or Cabello de ángel (Spanish: [kaˈβeʎo ðe ˈaŋxel]; literally "angel's hair") is a transparent threaded jam made from Siam pumpkin (Cucurbita ficifolia) pulp and white sugar. It originated in Majorca but its use has spread to the rest of Spain and some countries in the Americas. Cabell d'àngel is usually flavored with stick cinnamon or citron skin. It is best when prepared in the spring, once the pumpkins have fully matured.[1]

Uses

Cabell d'Àngel 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.[2]

See also

References

  1. ↑ "Down to earth: root vegetables". Retrieved 2010-01-31.
  2. ↑ "Cabell d'àngel". Archived from the original on 2011-07-06. Retrieved 2010-01-31.
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