Best Gipfeli Recipe: Simple Ingredients, Big Flavor
These homemade Swiss Gipfeli are buttery, flaky, and light—perfect for breakfast, brunch, or a cozy snack. Easy to make with simple ingredients and totally irresistible fresh from the oven!
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.
Notes
For an extra treat, tuck a small piece of chocolate or a slice of ham into the center before rolling. Always keep butter and dough cold to achieve the best flaky layers.