Get ready to meet your new breakfast (and snack!) obsession: buttery, flaky Gipfeli. If you’ve never had one, think of it as Switzerland’s answer to the French croissant-slightly less sweet, just as airy and light, and absolutely irresistible. Perfect with your morning coffee or for an afternoon pick-me-up, these delicate pastries are surprisingly simple to make and oh-so-satisfying to eat. Trust me, once you master this recipe, you’ll want to bake a fresh batch every weekend.
Why You’ll Love This Recipe
- Buttery, Flaky Layers: Each bite is light, airy, and packed with rich, buttery goodness.
- Simple Ingredients, Stunning Results: No fancy tools or crazy techniques-just a little time and love.
- Perfect Anytime: Enjoy it for breakfast, brunch, or even as a delightful snack with a cozy cup of tea.
- Make-Ahead Friendly: Prepare the dough in advance so you can have fresh Gipfeli with almost no morning effort.
Ingredients
Here’s everything you need to make these beautiful pastries. (Psst, the full ingredient list with measurements is down below in the recipe card!)
- All-Purpose Flour: Forms the base of the dough.
- Unsalted Butter: Essential for that perfect, buttery, flaky texture-use high-quality butter if you can!
- Milk: Adds moisture and tenderness to the dough.
- Granulated Sugar: A touch of sweetness to balance the richness.
- Salt: Enhances the flavor of every bite.
- Active Dry Yeast: Helps the dough rise and puff up beautifully.
- Egg: For the egg wash to give that golden, glossy finish.
- Optional Fillings: Cheese, ham, or chocolate if you’re feeling fancy!
The exact measurements and detailed ingredient list are waiting for you at the bottom of this article in the recipe card!
How to Make the Gipfeli
Step 1: Prepare the Dough
Warm the milk slightly (not too hot!) and dissolve the yeast with a pinch of sugar. Let it sit until frothy. Meanwhile, mix the flour, remaining sugar, and salt in a bowl. Add the yeast mixture and knead into a smooth dough.
Step 2: Incorporate the Butter
Roll out the dough into a rectangle. Place thin slices of cold butter over two-thirds of the dough, then fold like a letter. Chill, then roll and fold again a few times to create those beautiful layers.
Step 3: Shape the Gipfeli
Roll out the dough into a big rectangle and cut into triangles. Roll each triangle up tightly from the wide end to the tip, forming a crescent shape.
Step 4: Proof and Bake
Place the shaped Gipfeli on a lined baking tray, cover, and let them rise until puffy. Brush with beaten egg, then bake in a preheated oven until golden and irresistible.
Step 5: Cool and Enjoy
Let them cool slightly on a wire rack (if you can resist!) and enjoy fresh and warm.
Pro Tips for Making the Recipe
- Keep the Butter Cold: This is key for creating those signature flaky layers.
- Don’t Overwork the Dough: Handle it gently to keep it light and airy.
- Chill Between Folds: Patience pays off-the dough needs time to firm up between folds.
- Experiment with Fillings: A square of chocolate tucked inside turns them into heavenly chocolate Gipfeli!
How to Serve
There are endless delicious ways to enjoy your freshly baked Gipfeli:
- Classic: Simply warm with a pat of butter or jam.
- Savory: Fill with slices of cheese and ham for a hearty twist.
- Sweet: Dust with powdered sugar or dip in melted chocolate for a decadent treat.
Pair them with a hot latte, a cozy cappuccino, or even a glass of cold milk. Perfection.
Make Ahead and Storage
Storing Leftovers
Store cooled Gipfeli in an airtight container at room temperature for up to 2 days. They’re best eaten fresh but still delightful after a quick warm-up.
Freezing
You can freeze the unbaked Gipfeli after shaping! Just place them on a tray to freeze individually, then store them in a freezer bag. Bake straight from frozen-just add a few extra minutes to the baking time.
Reheating
Pop them into a 300°F (150°C) oven for 5–7 minutes to refresh that just-baked magic.
FAQs
Traditional Gipfeli are yeast-leavened for that soft, puffy texture. You could try a quick pastry alternative, but you’ll lose some of that classic lightness.
Tough dough usually means it’s been overworked. Next time, knead just until smooth and elastic, and be gentle during the rolling and folding.
Absolutely! Little squares of chocolate, slices of ham, or a smear of almond paste make amazing stuffed Gipfeli.
While they’re very similar, Gipfeli are typically less sweet and slightly heartier than their French cousins. They’re a bit more rustic-and totally delicious.
Whether you’re savoring one fresh out of the oven with your morning coffee or sneaking a buttery bite in the afternoon, these homemade Gipfeli are pure joy. They’re simple, satisfying, and just fancy enough to make any day feel a little more special. Once you see how easy and rewarding it is to whip up a batch, you’ll wonder how you ever lived without them. So go ahead-grab your apron, roll up your sleeves, and get ready to fall in love with this Swiss classic. Happy baking, my friend!
Best Gipfeli Recipe: Simple Ingredients, Big Flavor
Equipment
- Mixing Bowls
- Rolling Pin
- Baking Tray
- Parchment Paper
- Pastry Brush
Ingredients
Gipfeli Dough
- 2 1/2 cups all-purpose flour
- 1 tbsp granulated sugar
- 1 tsp salt
- 2 1/4 tsp active dry yeast
- 3/4 cup warm milk around 110°F
- 1/2 cup unsalted butter cold, sliced thin
- 1 egg for egg wash
Optional Fillings
- cheese, ham, or chocolate optional for fillings
Instructions
- Warm the milk slightly and dissolve the yeast with a pinch of sugar. Let sit until frothy, about 5–10 minutes.
- In a large bowl, mix flour, remaining sugar, and salt. Add the yeast mixture and knead into a smooth dough. Cover and let rise for 1 hour or until doubled in size.
- Roll the dough into a rectangle. Place thin slices of cold butter over two-thirds of the dough. Fold into thirds like a letter. Chill for 20–30 minutes.
- Roll out again into a rectangle and repeat the folding and chilling process 2–3 more times to create layers.
- Roll the dough out into a large rectangle and cut into triangles. Roll each triangle tightly from the wide end to the tip to form a crescent shape.
- Place shaped Gipfeli on a parchment-lined baking sheet. Cover loosely and let rise until puffy, about 30–40 minutes.
- Preheat the oven to 375°F (190°C). Brush the Gipfeli with beaten egg for a golden finish.
- Bake for 18–22 minutes or until golden brown. Let cool slightly on a wire rack before serving.