What is the difference between Gipfeli and croissants?

Gipfeli are less buttery, slightly sweeter, and have a denser crumb compared to French croissants, but both are crescent-shaped pastries

Can I make Gipfeli dough ahead of time?

Yes! Prepare the dough the night before and let it rise in the refrigerator overnight for fresh baking in the morning

How do I get the flakiest Gipfeli?

Keep your butter and dough cold throughout the process, and don’t skip the folding and chilling steps

Can I fill Gipfeli with sweet or savory ingredients

Absolutely! Common fillings include jam, chocolate, cheese, or ham. Add fillings before rolling the triangles

What should I do if I don’t have a rolling pin?

A clean wine bottle works in a pinch for rolling out the dough

Easy Gipfeli Recipe – Authentic Swiss Crescent Pastries

Description

Enjoy this authentic Swiss Gipfeli recipe, featuring flaky, tender crescent pastries made with simple ingredients and traditional techniques. Perfect for breakfast or a special treat!

Ingredients

Scale

500g all-purpose or high-protein bread flour
250ml warm milk
50g granulated sugar
1 packet (7g) active dry yeast or fresh yeast
1 tsp fine sea salt
250g unsalted European-style butter, cold and cut into pieces
1 egg, beaten (for egg wash)
Extra flour for rolling

Instructions

Activate the Yeast:
In a small bowl, dissolve yeast in warm milk. Let it sit for about 5 minutes until frothy.
Mix the Dough:
In a large bowl, combine flour, sugar, and salt. Make a well in the center and pour in the yeast-milk mixture. Mix until a dough forms.
Knead the Dough:
Transfer the dough to a floured surface. Knead for about 10 minutes until smooth and elastic.
First Rise:
Place the dough in a greased bowl, cover, and let it rise in a warm place for about 1 hour, or until doubled in size.
Laminate with Butter:
Roll the dough into a large rectangle. Evenly distribute the cold butter pieces over one half. Fold the other half over the butter, sealing the edges.
Rolling and Folding:
Roll the dough out again into a rectangle. Fold it into thirds like a letter. Repeat this rolling and folding process two more times, chilling the dough for 15–20 minutes between each fold if the butter softens.
Chill the Dough:
Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
Shape the Gipfeli:
Roll the chilled dough into a large rectangle (about 4mm thick). Cut into triangles. Starting from the wide end, roll each triangle up to form a crescent shape.
Second Rise:
Place the shaped Gipfeli on a parchment-lined baking sheet. Cover with a damp towel and let rise for 30 minutes.
Egg Wash and Bake:
Preheat oven to 200°C (400°F). Brush Gipfeli with beaten egg. Bake for 15–20 minutes, until golden brown and puffed.
Cool and Serve:
Let cool slightly before serving. Enjoy plain, or fill with your favorite sweet or savory fillings

Notes

Keep Butter Cold: Cold butter is essential for flaky layers. If the dough gets warm, chill it before continuing.
Don’t Rush the Process: Allow enough time for rising and chilling for the best texture.
Customize Fillings: Try sweet jams, chocolate, or savory cheese and herbs.
Make Ahead: Shape and freeze unbaked Gipfeli for fresh pastries any morning.
Serving Suggestions: Enjoy with coffee, tea, or fresh juice. Pair with fruit, cheese, or a light salad for a Swiss-inspired meal.

Prep Time: 1 hour
Baking Time: 20 minutes
Cook Time: 150 minutes
Category: Breakfast
Method: Baking
Cuisine: Swiss

Nutrition

Serving Size: 1
Calories: 300 kcal
Sugar: 5g
Sodium: 220mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 0
Trans Fat: 0
Carbohydrates: 35g
Fiber: 2g
Protein: 6g
Cholesterol: 50 mg

Keywords: Gipfeli Recipe