Cabello De Ángel

by Editorial Staff

Summary

Prep Time	1 hr 30 mins
Cook Time	2 hrs
Total Time	4 hrs 30 mins
Course	Breakfast
Cuisine	European
Servings (Default: 1)

Ingredients

2 pumpkin (se) (fig leaf), no butternut or Hokkaido
sugar
water

Instructions

For this recipe you need fig leaf pumpkins - Spanish calabaza cidra - because only these have the hairy consistency. Unfortunately, they are rarely available in this country. There is no point in using the common pumpkins, it only becomes normal jam.
Cut the fig-leaf pumpkins into small pieces (be careful with mature specimens a saw may be necessary) and boil them with a little water for about an hour. Remove the pits and peel from the pulp, which has crumbled into fibers. Squeeze the fibers well in a sieve. Weigh the dry fibers and add the same amount of sugar to a saucepan. Cook everything until the fibers have turned a golden yellow color. The finished angel hair can be filled into jars or used to make ensaimadas and similar Spanish recipes.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.