Cabell d'àngel

Cabello de ángel (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.

Cabello de ángel

Pastry filled with Cabello de ángel
Type	Spread
Place of origin	Spain
Region or state	Mallorca [citation needed]
Main ingredients	Cucurbita ficifolia pulp, sugar
Variations	Doce de gila
Media: Cabello de ángel

Bayonesa is pastry stuffed with Cabello de ángel.

Ensaïmades are often stuffed with this jam.

Uses

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

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

• Cucurbita ficifolia
• Doce de gila
• List of spreads