Description
The Swiss Gipfeli is a flaky, buttery pastry that is a beloved staple in Swiss cuisine. Often compared to croissants, Gipfeli has a slightly denser texture and a signature crescent shape. This homemade Swiss Gipfeli recipe guides you through the traditional laminating process, ensuring delicate layers and a rich, satisfying taste. Whether for breakfast, brunch, or a cozy snack, these pastries pair perfectly with coffee, tea, or jam.
Ingredients
Essential Ingredients
All-purpose flour (or pastry flour for extra lightness)
High-fat European-style butter (82% fat or higher)
Milk
Yeast (fresh or instant)
Sugar
Salt
Optional Add-Ins
Chocolate squares for a sweet filling
Almond paste or fruit preserves for a flavored twist
Gruyère cheese for a savory variation
Instructions
Prepare the Dough
In a large bowl, mix flour, sugar, and salt.
Dissolve yeast in warm milk, then combine with dry ingredients.
Knead for 8–10 minutes until smooth and elastic.
Cover and chill in the refrigerator for at least 1 hour.
Laminate for Flaky Layers
Roll the chilled dough into a rectangle.
Spread softened butter over two-thirds of the dough.
Fold the unbuttered section over the middle, then fold the remaining third on top (like a letter).
Chill for 20–30 minutes and repeat the folding process three more times.
Shape the Gipfeli
Roll out the laminated dough to 1/4-inch thickness.
Cut into triangles with a 4-inch base and 6-inch height.
Roll each triangle from the wide base to the tip, slightly curving the ends to form crescents.
Place on a lined baking sheet, leaving space between each Gipfeli.
Bake for Golden Perfection
Preheat oven to 375°F (190°C).
Brush with egg wash (beaten egg + 1 tbsp milk) for a shiny, golden crust.
Bake for 15–20 minutes until puffed and golden brown.
Notes
Keep butter and dough cold during laminating for flakier layers.
Use a sharp knife or pizza cutter to cut the dough cleanly.
Let the shaped Gipfeli rest in the fridge for 10–15 minutes before baking.
Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months.
Reheat in a 350°F oven for a crispy texture.
- Prep Time: 2 hours (including resting and laminating)
- Cook Time: 20 minutes
- Category: Breakfast, Pastry
- Method: Baking
- Cuisine: Swiss
Keywords: Swiss Gipfeli, Swiss croissant, homemade pastries, flaky breakfast pastry, traditional Swiss recipes