Cabell d'àngel

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

Cabell d'àngel (Catalan pronunciation: [kaˈβɛʎ ˈdaɲʒəl]) or Cabello de ángel (English: "angel's hair") is a transparent threaded[clarification needed] 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[edit]

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[edit]

References[edit]

  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.