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Angel's hair and candied orange coca

A typical catalán dessert

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Angel's hair and candied orange coca

At a glance

Serves:
6
Difficulty:
Medium
Cost per serving::
económico
Method:
25 min.
 
 

Ingredients

    For the Angel's hair

    • 1kg pumpkin
    • 300g brown sugar cane
    • 1 vanilla pod
    • Half a teaspoon of cinnamon
    • 1/4 teaspoon salt

    Candied ornages

    • 250g water
    • 125g brown sugar cane
    • 4 oranges

    For the coca

    • 1 sheet of puff pastry
    • Olive oil

Method

Prepare the Angel's hair the day before:

  1. Preheat oven to 190 º C. Peel the pumpkin, cut it in half and remove seeds. Dice and put the pieces in a baking dish.
  2. Cover with baking paper and cook until tender.
  3. Remove the pumpkin from the oven and, while still warm, put it in a pot. Add sugar and open vanilla. Let stand for 1 hour.
  4. Simmer for 2 hours, as if making jam. Turn the heat off and add the cinnamon and salt and let cool.


The candied orange:

  1. Cut the oranges into thin slices and place them on a tray.
  2. Heat the sugar with the water and when it starts to boil, remove from heat and pour it over orange slices.
  3. Allow to soak for 24 hours. Then drain the syrup off the slices.


The coca:

 

  1. Heat oven to 200ºC. Roll out the pastry dough, cut it into two equal parts and prick with a fork.
  2. We put the pastry on a baking tray, add the angel's hair and then top with candied oranges.
  3. Cover with the other puff pastry sheet and seal well.
  4. Make a few coss cuts with a knife and brush with olive oil on top.
  5. Bake until browned. Cool and serve.

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