Pastel cordobés

As the name suggests, this traditional dessert hails from the city of Córdoba. The cake consists of two layers of flaky puff pastry and a filling made from threaded squash jam, also known as cabell d’ángel or angel’s hair. The filling is traditionally made from Figleaf gourd, while the original version also includes an unusual addition of diced ham. Before it is served, the cake is usually dusted with cinnamon and sprinkled with sugar. It can be enjoyed warm or chilled, and it is typically served with a dollop of whipped cream or vanilla ice cream. On November 17, people from Córdoba celebrate the national Pastel Cordobés Day when free portions of the cake are provided for all the attendees, while one of the most popular versions of the cake is found in the monastery of Santa Isabel de los Ángeles in Córdoba. It is believed that the cake originated under Arabic influence in the region.