Authentic Swiss Gipfeli Recipe: Flaky, Buttery Pastries You Can Make at Home
Discover how to make authentic Swiss Gipfeli with this easy-to-follow recipe. Learn the secrets behind flaky, buttery layers and enjoy these heavenly pastries at home.
Ingredients
Dough
- 250 g unsalted butter, chilled
- 500 g all-purpose flour (plus extra for dusting)
- 300 ml whole milk, lukewarm
- 7 g active dry yeast
- 50 g granulated sugar
- 1 tsp salt
- 1 large egg (optional, for egg wash)
Optional Fillings:
- Nutella or chocolate spread
- Homemade fruit jam (e.g., strawberry, apricot)
- Thinly sliced prosciutto or salami
- Cinnamon sugar
- Grated cheese (e.g., cheddar, Parmesan)
Toppings:
- Coarse sugar (optional, for sprinkling before baking)
- Chopped nuts or seeds (optional)
Instructions
- Provide step-by-step instructions with clear actions. Activate the Yeast: In a small bowl, combine the warm milk, 1 teaspoon of sugar, and the yeast. Stir gently and let it sit for 5–10 minutes until frothy.Mix the Dough: In a large mixing bowl, sift together the flour, remaining sugar, and salt. Add the activated yeast mixture and mix until a soft, sticky dough forms. Knead the dough on a lightly floured surface for 10 minutes until smooth and elastic.Let It Rise: Shape the dough into a ball, place it in a greased bowl, cover with a damp cloth, and let it rise in a warm spot for 1–1.5 hours, or until doubled in size.Prepare the Butter Block: Flatten the chilled butter between two sheets of parchment paper into a rectangle slightly smaller than the rolled-out dough.Laminate the Dough: Roll out the risen dough into a rectangle, place the butter block in the center, fold the edges over the butter, and seal tightly. Roll it out again and fold it into thirds like a letter. Repeat this process twice, chilling the dough for 30 minutes between folds.Shape the Gipfeli: Roll out the laminated dough into a large rectangle. Cut it into long strips, then slice diagonally into triangles. Roll each triangle from the wide end to the tip, curling the ends slightly to form crescents.Let Them Proof: Place the shaped Gipfeli on a lined baking sheet, cover with plastic wrap, and let them rise for 30–45 minutes.Bake: Preheat the oven to 200°C (400°F). Brush the tops with beaten egg wash and sprinkle with coarse sugar if desired. Bake for 15–20 minutes until golden brown.
Notes
Notes
Include helpful tips, variations, or troubleshooting advice.- For healthier options, substitute up to 50% of the all-purpose flour with whole wheat, spelt, or rye flour.
- Reduce butter by replacing some of it with olive oil or coconut oil for a lighter version.
- Experiment with different fillings such as honey, cream cheese, or herbs for unique flavors.
- Store leftover Gipfeli in an airtight container at room temperature for up to 2 days or freeze for longer storage.