When it comes to traditional Spanish desserts, one that stands out for its unique flavor and delicate texture is “Receta Cabello de Ángel.” This heavenly recipe, also known as “Angel Hair,” is a sweet treat made from pumpkin strands cooked in a sugar syrup. In this article, we will explore the origins of this delightful dessert, its ingredients, the cooking process, and some interesting variations. So, let’s dive into the world of “Receta Cabello de Ángel” and discover the secrets behind its irresistible taste.

The Origins of “Receta Cabello de Ángel”

The origins of “Receta Cabello de Ángel” can be traced back to the Moorish influence in Spain during the Middle Ages. The Moors introduced the cultivation of pumpkins, and their culinary expertise led to the creation of this unique dessert. Over the centuries, the recipe has been passed down through generations, becoming an integral part of Spanish gastronomy.

The Ingredients

To prepare “Receta Cabello de Ángel,” you will need the following ingredients:

  • 1 medium-sized pumpkin
  • 500 grams of sugar
  • 1 cinnamon stick
  • Lemon zest

The choice of pumpkin is crucial for the success of this recipe. The ideal pumpkin should have a firm texture and a sweet taste. The traditional variety used in Spain is called “Calabaza de Castilla,” but you can also use other similar varieties available in your region.

The Cooking Process

Now that we have gathered the necessary ingredients, let’s dive into the cooking process of “Receta Cabello de Ángel.” Follow these steps to create this heavenly dessert:

  1. Start by cutting the pumpkin into halves and removing the seeds and fibers from the center.
  2. Using a sharp knife or a vegetable peeler, carefully remove the skin from the pumpkin.
  3. Once the pumpkin is peeled, cut it into thin slices or strands. You can use a mandoline slicer or a grater to achieve the desired thickness.
  4. In a large pot, combine the sugar, cinnamon stick, and lemon zest with a cup of water. Bring the mixture to a boil, stirring until the sugar dissolves completely.
  5. Add the pumpkin strands to the pot and cook over low heat for approximately 1 hour, or until the pumpkin becomes translucent and soft.
  6. Remove the pot from the heat and let it cool down to room temperature.
  7. Once cooled, strain the pumpkin strands from the syrup, gently pressing them to remove any excess liquid.
  8. Your “Receta Cabello de Ángel” is now ready to be enjoyed!

Variations and Serving Suggestions

While the traditional recipe of “Receta Cabello de Ángel” is already a delight on its own, there are some variations and serving suggestions that can add an extra touch of flavor and creativity to this dessert:

  • Almond Flakes: Sprinkle some toasted almond flakes on top of the dessert to add a crunchy texture.
  • Orange Blossom Water: Add a few drops of orange blossom water to the sugar syrup for a fragrant twist.
  • Pastry Filling: Use “Receta Cabello de Ángel” as a filling for pastries such as empanadas or puff pastry rolls.
  • Ice Cream Topping: Serve a scoop of vanilla ice cream with a generous portion of “Receta Cabello de Ángel” on top.


1. Can I use canned pumpkin for this recipe?

No, it is recommended to use fresh pumpkin for the best results. Canned pumpkin may alter the texture and flavor of the dessert.

2. How long can “Receta Cabello de Ángel” be stored?

If stored in an airtight container in the refrigerator, “Receta Cabello de Ángel” can last for up to two weeks.

3. Can I use a different type of sweetener instead of sugar?

While sugar is the traditional sweetener used in this recipe, you can experiment with alternatives such as honey or agave syrup. However, keep in mind that it may slightly alter the taste and texture of the dessert.

4. Is “Receta Cabello de Ángel” gluten-free?

Yes, the traditional recipe of “Receta Cabello de Ángel” is gluten-free, making it suitable for individuals with gluten intolerance or celiac disease.

5. Can I freeze “Receta Cabello de Ángel”?

It is not recommended to freeze “Receta Cabello de Ángel” as it may affect the texture and quality of the dessert.


“Receta Cabello de Ángel” is a delightful Spanish dessert that has stood the test of time. Its origins in Moorish Spain and the unique combination of pumpkin strands and sugar syrup make it a truly heavenly treat. By following the simple cooking process and exploring variations, you can create a dessert that will impress your taste buds and those of your guests. So, why not give this traditional recipe a try and experience the delicate flavors of “Receta Cabello de Ángel” for yourself?


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