Description
The Mandelgipfel is a delicious Swiss almond pastry, known for its flaky dough and rich almond filling. With its signature crescent shape, this treat is a favorite in Swiss bakeries and homes, often enjoyed with coffee or tea. Unlike croissants, the Mandelgipfel has a slightly denser texture, making it a satisfying snack for any time of day. Whether fresh from a bakery or homemade, this Swiss delight offers the perfect balance of buttery pastry and nutty sweetness.
Ingredients
Essential Ingredients
Pastry dough (similar to croissant dough)
Almond paste
Powdered sugar
Vanilla extract
Egg wash (beaten egg + 1 tbsp milk)
Sliced almonds for topping
Optional Add-Ins
Chocolate chips for a sweet variation
Cinnamon for extra warmth
Orange zest for a citrus twist
Instructions
Prepare the Dough
Roll out the pastry dough and fold it several times to create light, flaky layers.
Chill the dough to make it easier to handle.
Shape the Mandelgipfel
Cut the dough into triangles.
Place a small amount of almond paste filling in the center of each piece.
Roll from the wide base to the tip to create a crescent shape.
Add Toppings
Brush each pastry with egg wash for a golden finish.
Sprinkle with sliced almonds for extra crunch and flavor.
Bake to Perfection
Preheat oven to 375°F (190°C).
Bake for 15–20 minutes until golden brown and crispy.
Finish with Powdered Sugar
Let the Mandelgipfel cool slightly, then dust with powdered sugar before serving.
Notes
Use high-quality butter for the best texture.
Chill the dough between steps to maintain flakiness.
Store in an airtight container for up to 3 days or freeze for up to 3 months.
Reheat in a 350°F oven for the best crispness.
- Prep Time: 1 hour
- Cook Time: 20 minutes
- Category: Breakfast, Pastry
- Method: Baking
- Cuisine: Swiss
Keywords: Mandelgipfel, Swiss almond pastry, flaky crescent, Swiss breakfast pastry, homemade pastries