Gipfeli are buttery, flaky Swiss croissants that are perfect for breakfast or a comforting snack. With a golden crust and soft interior, they bring a taste of European bakeries right into your kitchen. Enjoy them plain or with sweet or savory fillings.
Table of Contents
Why Make this recipe
Gipfeli are the Swiss cousin to the French croissant—slightly less flaky but just as delicious. Making them at home allows you to enjoy fresh, warm pastries straight from the oven. Whether you like them with jam, cheese, or chocolate, homemade gipfeli are a rewarding and delicious project.
How to Make Gipfeli
Ingredients
- 500 g (4 cups) all-purpose flour
- 1 tsp salt
- 1 tbsp sugar
- 1 packet (7 g) dry yeast
- 250 ml (1 cup) lukewarm milk
- 1 egg
- 200 g (7 oz) cold butter (for laminating)
- 1 egg yolk (for egg wash)
- Optional fillings: cheese, ham, chocolate, jam
Directions
- Prepare the dough: In a large bowl, mix flour, salt, and sugar. Dissolve yeast in warm milk and add to the flour. Mix and knead into a smooth dough. Cover and let rise for 1 hour.
- Laminate with butter: Roll dough into a rectangle. Slice cold butter and spread over 2/3 of the dough. Fold like a letter (3 parts), then refrigerate 30 minutes. Repeat rolling and folding 2 more times, chilling in between.
- Shape the Gipfeli: Roll the dough out into a large rectangle. Cut into triangles. Roll each triangle from the wide end to the tip, shaping into a crescent.
- Final rise: Place on a baking tray with parchment paper. Cover and let rise for 30–45 minutes.
- Bake: Preheat oven to 200°C (390°F). Brush with egg yolk. Bake 15–20 minutes until golden brown.
- Serve warm or let cool on a wire rack.
How to Serve Gipfeli
Serve warm with butter and jam, honey, or cheese. They’re also excellent with a cup of coffee or tea for breakfast or brunch. For variety, try filling them with chocolate before baking.
How to Store Gipfeli
Store cooled gipfeli in an airtight container at room temperature for up to 2 days. Reheat in the oven at 160°C (320°F) for a few minutes to restore crispiness. You can also freeze them and reheat directly from frozen.
Tips to Make the Perfect Swiss croissants
- Keep the butter cold during the lamination process for best layers.
- Don’t skip chilling between folds—it ensures flakiness.
- Use a sharp knife or pizza cutter for clean triangle shapes.
- For extra golden color, brush twice with egg wash.
Variation
Try adding a twist to your classic Gipfeli by filling the dough with sweet almond paste, rich chocolate, or fruity jam before rolling. For a savory spin, stuff them with cheese, herbs, or a touch of ham. Brush with egg yolk and sprinkle sesame or poppy seeds on top for extra crunch and flavor. Want something sweeter? Dust with powdered sugar after baking, or drizzle with a simple vanilla glaze. You can even add a bit of orange zest to the dough for a fresh, citrusy aroma!
Gipfeli Recipe: How to Bake the Perfect Swiss Treat
Ingredients
- 500 g 4 cups all-purpose flour
- 1 tsp salt
- 1 tbsp sugar
- 1 packet 7 g dry yeast
- 250 ml 1 cup lukewarm milk
- 1 egg
- 200 g 7 oz cold butter (for laminating)
- 1 egg yolk for egg wash
- Optional fillings: cheese ham, chocolate, jam
Instructions
- Prepare the dough: In a large bowl, mix flour, salt, and sugar. Dissolve yeast in warm milk and add to the flour. Mix and knead into a smooth dough. Cover and let rise for 1 hour.
- Laminate with butter: Roll dough into a rectangle. Slice cold butter and spread over 2/3 of the dough. Fold like a letter (3 parts), then refrigerate 30 minutes. Repeat rolling and folding 2 more times, chilling in between.
- Shape the Gipfeli: Roll the dough out into a large rectangle. Cut into triangles. Roll each triangle from the wide end to the tip, shaping into a crescent.
- Final rise: Place on a baking tray with parchment paper. Cover and let rise for 30–45 minutes.
- Bake: Preheat oven to 200°C (390°F). Brush with egg yolk. Bake 15–20 minutes until golden brown.
- Serve warm or let cool on a wire rack.
Notes
How to Serve Gipfeli
Serve warm with butter and jam, honey, or cheese. They’re also excellent with a cup of coffee or tea for breakfast or brunch. For variety, try filling them with chocolate before baking.How to Store Gipfeli
Store cooled gipfeli in an airtight container at room temperature for up to 2 days. Reheat in the oven at 160°C (320°F) for a few minutes to restore crispiness. You can also freeze them and reheat directly from frozen.Tips to Make the Perfect Swiss croissants
- Keep the butter cold during the lamination process for best layers.
- Don’t skip chilling between folds—it ensures flakiness.
- Use a sharp knife or pizza cutter for clean triangle shapes.
- For extra golden color, brush twice with egg wash.
Variation
Try adding a twist to your classic Gipfeli by filling the dough with sweet almond paste, rich chocolate, or fruity jam before rolling. For a savory spin, stuff them with cheese, herbs, or a touch of ham. Brush with egg yolk and sprinkle sesame or poppy seeds on top for extra crunch and flavor. Want something sweeter? Dust with powdered sugar after baking, or drizzle with a simple vanilla glaze. You can even add a bit of orange zest to the dough for a fresh, citrusy aroma!Stay connected
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FAQs
1. Can I prepare Gipfeli dough ahead of time?
Yes, you can refrigerate the dough overnight before shaping or freeze unbaked shaped gipfeli.
2. Can I use puff pastry instead?
Yes! For a shortcut, use ready-made puff pastry to skip lamination.
3. How many servings does this make?
About 8–10 medium Gipfeli, depending on size.
