The Gipfeli (pronounced GIP-fuh-lee) is the Swiss take on the French croissant. While both are laminated dough pastries, the Swiss version is usually slightly less buttery and denser, making it ideal for a broader variety of fillings.
Gipfeli vs. Croissant – What’s the Difference?
While croissants are airy, ultra-flaky, and rich in butter, gipfeli tends to be:
- A bit denser in structure
- Less rich in butter
- More savory than sweet
- Ideal for ham, cheese, or egg fillings
- This subtle difference makes gipfeli more versatile, often found in both sweet and savory versions in Swiss bakeries.
Ingredients for the Perfect Gipfeli
To make Swiss gipfeli at home, you’ll need basic baking ingredients. Here’s what you’ll need for around 12 medium-sized pastries:
Dry Ingredients:
500g all-purpose flour (or bread flour)
1 tbsp sugar
1 ½ tsp salt
10g instant yeast (or 25g fresh yeast)
Wet Ingredients:
250ml cold milk
1 egg (for brushing)
For Laminating:
250g cold unsalted butter
Tip:
Use high-quality European-style butter for the flakiest texture. Brands like Kerrygold or Président are great options.
Step-by-Step Gipfeli Recipe (With Laminated Dough)
Follow these steps carefully to get that golden, flaky finish on your gipfeli.
Prepare the Dough
- In a large bowl, mix flour, sugar, salt, and yeast.
- Gradually add cold milk and knead into a smooth dough.
- Cover and let it rest in the refrigerator for 30 minutes.
Prepare the Butter Block
- Place the cold butter between two sheets of parchment paper.
- Pound and roll it into a 20×20 cm square.
- Refrigerate until firm.
Laminate the Dough
- Roll the rested dough into a 40×40 cm square.
- Place the butter block in the center, diagonally.
- Fold each corner of the dough over the butter to form an envelope.
- Roll out into a rectangle (20×60 cm), then fold in thirds like a letter.
- Chill for 30 minutes. Repeat the fold-and-chill process three times.
Shape the Gipfeli
- Roll the dough into a 30×60 cm rectangle.
- Cut into triangles (about 10 cm base).
- Gently roll each triangle from the base to the tip, forming a crescent.
- Place on a baking sheet with the tip tucked underneath.
Final Proof and Bake
- Let the shaped gipfeli rise for 1–1.5 hours at room temperature.
- Preheat the oven to 200°C (392°F).
- Brush each pastry with a beaten egg for a glossy finish.
- Bake for 18–22 minutes, until golden brown.
Serving Suggestions for Gipfeli
Gipfeli are wonderfully versatile. Try them:
- Plain with a cup of Swiss hot chocolate
- Stuffed with ham and cheese for a quick breakfast
- With homemade jam for a sweet twist
- For more ideas, check out Swiss cuisine classics, which often include regional pastry inspirations.
Storage and Reheating Tips
- Store cooled gipfeli in an airtight container for up to 3 days.
- To reheat, place them in a preheated oven at 160°C (320°F) for 5–7 minutes.
- For longer storage, freeze the unbaked rolled gipfeli and bake fresh when needed.
Pro Tip:
Brush frozen gipfeli with egg wash just before baking—no need to defrost.
Common Mistakes to Avoid When Making Gipfeli
-
Over-kneading the Dough
Over-kneading can develop too much gluten, making the gipfeli chewy instead of flaky.
-
Using Warm Butter
The butter must remain cold during laminating to create distinct layers.
-
Rushing the Chill Time
Each chilling step is crucial for proper lamination. Don’t skip it!
Variations of Gipfeli You Can Try
Want to experiment? Here are some creative twists:
Sweet Gipfeli
- Fill with Nutella or almond paste before rolling.
- Dust with powdered sugar after baking.
Savory Gipfeli
- Add cheese and ham before rolling.
- Sprinkle with sesame seeds for texture.
Nutritional Information (Per Piece, Approximate)
- Calories: 250–270 kcal
- Carbohydrates: 25g
- Fat: 15g
- Protein: 5g
This is an indulgent pastry, so enjoy in moderation—or not, we won’t judge!
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Summary
Now that you have a complete guide to making authentic Swiss gipfeli, it’s time to get baking! These homemade pastries are a satisfying treat that showcase the rich baking traditions of Switzerland. Whether you’re preparing a cozy weekend brunch or just craving something buttery and flaky, this gipfeli recipe is bound to impress.
