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gipfeli

Gipfeli

Gipfeli are a beloved Swiss pastry, similar in appearance to croissants but distinct in texture and flavor. They are denser and less buttery than their French counterparts, making them a unique treat often enjoyed at breakfast or as a snack. Baking Gipfeli at home is a rewarding experience that fills your kitchen with the comforting aroma of freshly baked pastry.
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Prep Time 20 minutes
Cook Time 20 minutes
Resting Time 2 hours
Total Time 2 hours 40 minutes
Servings 10 pieces

Ingredients
  

Dough:

  • 500 grams approximately 4 cups all-purpose flour
  • 2 teaspoons active dry yeast
  • 50 grams around 1/4 cup sugar
  • 1 teaspoon salt
  • 250 milliliters approximately 1 cup warm milk
  • 250 grams about 1 cup plus 1 tablespoon cold butter

Optional Fillings:

  • 100 grams approximately 1/2 cup almond paste
  • 100 grams around 1/2 cup Nutella
  • Cheese or ham for a savory twist
  • Your favorite jam for sweetness

For Brushing:

  • 1 egg

Instructions
 

Prepare the Dough:

  • In a small bowl, dissolve the active dry yeast in warm milk (about 110°F or 45°C) and let it sit for a few minutes until it becomes frothy.
  • In a large mixing bowl, combine the all-purpose flour, sugar, and salt.
  • Add the yeast mixture to the dry ingredients and knead the dough for about 10 minutes until it becomes smooth and elastic.
  • Cover the dough with a damp cloth and let it rise in a warm place for about 1 hour, or until it has doubled in size.

Incorporate the Butter:

  • Once the dough has risen, roll it out into a rectangle measuring approximately 12 x 24 inches.
  • Evenly distribute the cold butter, cut into small cubes, over two-thirds of the dough.
  • Fold the unbuttered third over the middle third, then fold the remaining third on top, encasing the butter.
  • Roll out the dough again to about ¼ inch thickness.

Shape the Gipfeli:

  • Cut the dough into triangles with a base of about 4 inches and a height of about 6 inches.
  • If desired, place a small amount of your chosen filling at the base of each triangle.
  • Starting from the base, roll each triangle tightly towards the tip to form a crescent shape.
  • Place the shaped Gipfeli on a baking sheet lined with parchment paper.
  • Cover them with a damp cloth and let them proof for about 30 minutes.

Bake the Gipfeli:

  • Preheat your oven to 375°F (190°C).
  • Beat the egg and brush it over the Gipfeli to give them a golden finish.
  • Bake in the preheated oven for 15 to 20 minutes, or until they are golden brown.
  • Remove from the oven and let them cool slightly before serving.

Notes

  • Cold Butter is Key: Keeping the butter cold while incorporating it into the dough is essential for achieving flaky layers. If the butter starts to melt, chill the dough before proceeding.
  • Rolling Technique: Roll the dough gently to avoid overworking it, which can make the Gipfeli tough instead of light and airy.
  • Resting Time: Letting the dough rest properly between steps helps develop flavor and structure. For even better results, refrigerate overnight before shaping and baking.
  • Egg Wash Tips: For an extra glossy finish, brush the Gipfeli twice with egg wash—once before baking and again halfway through baking.
  • Filling Caution: If using fillings like jam, almond paste, or Nutella, avoid overfilling to prevent leakage during baking.
  • Storage: Store leftover Gipfeli in an airtight container at room temperature for up to 2 days. Reheat in the oven for a few minutes to restore crispness.
  • Freezing Option: You can freeze unbaked Gipfeli after shaping. Place them on a baking sheet, freeze until solid, then store them in a freezer bag. Bake directly from frozen, adding a few extra minutes to the baking time.