Cabell d'àngel facts for kids
Pastry filled with Cabell d'àngel
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| Type | Spread |
|---|---|
| Place of origin | Spain |
| Region or state | Mallorca |
| Main ingredients | Cucurbita ficifolia pulp, sugar |
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Cabell d'àngel is a special sweet jam. Its name means "angel's hair" because it looks like fine, clear threads. This tasty jam is made from the pulp of a special type of pumpkin called Siam pumpkin. It is mixed with white sugar.
This sweet treat first came from Mallorca, an island in Spain. But it became so popular that people now enjoy it all over Spain. You can also find it in some countries in the Americas.
What is Cabell d'àngel used for?
Cabell d'àngel is very versatile. You can simply spread it on a slice of bread, just like any other jam. It makes a delicious and sweet snack.
However, it is most often used as a filling for pastries. Many traditional Spanish sweets use this jam inside them. Some popular pastries filled with Cabell d'àngel include ensaïmades, pastissets, and coques. It adds a unique sweet and slightly tangy flavor to these baked goods.
How is Cabell d'àngel made?
Making Cabell d'àngel starts with the Siam pumpkin. First, the pumpkin is boiled in water until it becomes very soft. It then breaks apart into many fine, stringy fibers.
Next, these pumpkin fibers are cooked with a sugar syrup. The mixture is stirred slowly and often. This helps it become a thick, clear jam. In Mallorca, sometimes the pumpkin is baked instead of boiled. This method can make the flavor even stronger and richer.
To add more flavor, people sometimes season the jam. They might use cinnamon or the zest (outer peel) of citrus fruits like lemons or oranges. The best time to make this jam is in the spring. This is when the pumpkins are fully grown and ready to be used.
