The Ultimate Gipfeli Recipe – Make Flaky Swiss Pastries at Home

Few pastries are as beloved in Switzerland as Gipfeli, the Swiss take on the croissant. Flaky on the outside yet tender on the inside, this pastry is a breakfast staple across the country. Whether paired with a steaming cup of coffee or enjoyed as a mid-morning snack, Gipfeli holds a special place in Swiss culinary traditions.

Unlike French croissants, Gipfeli has a denser structure and a slightly less buttery profile. This gives it a firmer bite while still maintaining its light, layered texture. If you’ve ever wanted to bring the authentic taste of Switzerland into your home, this Gipfeli recipe will guide you step by step. From selecting the right ingredients to mastering the art of lamination, this guide will ensure you achieve bakery-quality results.

By the end of this article, you’ll be able to create golden, flaky Gipfeli from scratch, complete with expert tips to perfect your technique.

What is Gipfeli? Understanding the Swiss Croissant

At first glance, Gipfeli and croissants look almost identical. However, subtle differences set them apart. While both pastries share a crescent shape, Swiss Gipfeli is slightly firmer, less greasy, and often slightly sweeter.

The Origins of Gipfeli

Switzerland’s love affair with Gipfeli dates back centuries. The name itself is derived from the German word “Gipfel,” meaning “peak” or “summit,” reflecting its iconic crescent shape. Initially, Gipfeli was reserved for special occasions, but over time, it became a daily breakfast favorite.

How Gipfeli Differs from Croissants

Although they share a common ancestry, Gipfeli and croissants have distinct differences:

• Butter Content: Croissants have a higher butter ratio, resulting in a softer, airier texture.
• Dough Composition: Gipfeli contains slightly more sugar, giving it a mild sweetness.
• Texture: The Swiss version is denser and less flaky, making it easier to handle and less messy to eat.

Popular Variations of Gipfeli

The classic butter Gipfeli is just the beginning. Many bakeries across Switzerland offer delightful variations:

• Mandelgipfel: A sweet version topped with crushed almonds and powdered sugar.
• Nussgipfel: A nut-filled pastry with a creamy hazelnut or walnut filling.
• Schoggi-Gipfeli: A chocolate-filled delight perfect for dessert lovers.

For those interested in exploring even more croissant-style pastries, check out this detailed guide to different croissant types.

Essential Ingredients for the Perfect Gipfeli

Achieving the perfect homemade Gipfeli starts with choosing high-quality ingredients. The right balance of flour, butter, and yeast determines the flakiness, richness, and overall success of your pastries.

Key Ingredients and Their Roles

• Flour: Opt for high-protein all-purpose flour for a structured dough.
• Butter: Use European-style unsalted butter for a richer taste and better lamination.
• Milk: Adds tenderness and enhances the pastry’s flavor.
• Yeast: Helps the dough rise and creates the airy layers.
• Sugar & Salt: Balances flavors while improving texture.

Ingredient Table for Easy Preparation

To learn more about mastering the art of laminated dough, explore this in-depth guide on mini croissants.

Step-by-Step Instructions for Making Gipfeli

Mastering Gipfeli baking requires patience and precision. However, once you grasp the basics, the process becomes second nature.

Step 1: Preparing the Dough

1. Activate the yeast: Warm the milk to 38°C (100°F) and mix it with sugar and yeast. Let it rest for 5–10 minutes until frothy.
2. Combine dry ingredients: In a large mixing bowl, whisk together flour and salt.
3. Mix and knead: Add the yeast mixture to the dry ingredients and knead until a smooth, elastic dough forms.
4. First proofing: Cover the bowl with a damp towel and let the dough rise for 1 hour or until it doubles in size.

Step 2: Laminating the Butter

Laminating is the process of folding butter into the dough to create layers. This step is crucial for a flaky texture.

1. Flatten the butter: Place cold butter between two sheets of parchment paper and roll it into a thin rectangle.
2. Roll out the dough: After chilling the dough, roll it into a large rectangle about twice the size of the butter slab.
3. Encapsulate the butter: Place the butter in the center of the dough, then fold the dough over it, sealing the edges.
4. Perform the first fold: Roll out the dough into a long rectangle, then fold it into thirds, like a letter.
5. Chill and repeat: Refrigerate for 30 minutes, then repeat the rolling and folding process two more times.

Step 3: Shaping the Gipfeli

1. Roll out the laminated dough: After the final chilling, roll the dough into a large sheet about 5mm thick.
2. Cut into triangles: Using a sharp knife or pizza cutter, slice the dough into long triangles with a 6cm base and a 15cm height.
3. Shape the crescents: Starting from the wide base, gently roll the dough towards the tip, slightly stretching as you go.

Common Mistakes to Avoid

To ensure your Gipfeli turn out perfect every time, avoid these common pitfalls:

• Overhandling the dough: This can cause the butter to melt, reducing flakiness.
• Skipping the chilling process: Dough must be properly chilled for well-defined layers.
• Rolling too tightly: This prevents proper rising in the oven.

Step 4: Baking the Gipfeli to Perfection

Now that your Gipfeli are shaped, the final step is ensuring they bake to golden perfection. Achieving the right balance of a crisp exterior and soft, buttery interior requires proper proofing, temperature control, and an expert baking technique.

Final Proofing Before Baking

Proofing is crucial to achieve a light texture. Skipping this step can result in dense, under-risen pastries. Follow these steps for optimal results:

1. Arrange the pastries: Place the shaped Gipfeli on a parchment-lined baking tray, leaving at least 2 inches between each one.
2. Cover and let rest: Drape a clean kitchen towel over them and allow them to proof at room temperature for 30–45 minutes. They should visibly puff up but not double in size.
3. Check readiness: Press one lightly with your fingertip—if the dough springs back slowly, it’s ready for the oven.

Applying the Egg Wash

To get that signature golden-brown color, an egg wash is essential:

• Whisk one egg with a tablespoon of milk until well combined.
• Use a pastry brush to gently coat the surface of each Gipfeli.
• Avoid excess pooling, as too much egg wash can make the edges too dark.

Baking Tips for the Perfect Texture

1. Preheat the oven to 200°C (392°F) for at least 15 minutes before baking.
2. Bake on the middle rack to ensure even heat distribution.
3. Monitor carefully in the last 5 minutes to prevent overbrowning.
4. Remove once golden brown, typically 15–18 minutes.

Cooling and Serving

After baking, transfer the Gipfeli to a wire rack and allow them to cool for at least 10 minutes before serving. This helps the butter settle, ensuring a flaky texture with every bite.

How to Store and Reheat Gipfeli for Maximum Freshness

Enjoying Gipfeli fresh is ideal, but they can be stored for later enjoyment without losing their delicate texture.

Best Storage Methods

• Room Temperature: Store in an airtight container for up to 2 days.
• Refrigeration: Not recommended, as it can make them dry and rubbery.
• Freezing (Unbaked): Freeze shaped, unbaked Gipfeli on a tray, then transfer to an airtight bag. They last up to 3 months.
• Freezing (Baked): Freeze baked Gipfeli in a sealed container, separating layers with parchment paper.

Reheating Instructions

To restore the crispy, flaky texture, avoid microwaving. Instead, try:

• Oven: Preheat to 180°C (356°F) and bake for 5–7 minutes.
• Air Fryer: Set to 170°C (338°F) and heat for 3–5 minutes.
• Toaster Oven: Use a low heat setting and check frequently.

If you love experimenting with pastries, you can also check out this in-depth guide on mini croissants for more inspiration.

Gipfeli vs. Croissant – What’s the Difference?

At first glance, Gipfeli and croissants may seem identical. However, they have notable differences in butter content, texture, and shape.

Ingredient and Texture Comparison

Why Choose Gipfeli?

1. Less Greasy: Perfect for those who prefer a lighter pastry.
2. Easier to Make: Requires fewer layers and folds.
3. More Versatile: Works well with both sweet and savory fillings.

Delicious Variations of Gipfeli You Need to Try

Mandelgipfel (Almond Gipfeli)

A nutty, sweet variation featuring toasted almonds and powdered sugar:

• Almond Paste Filling: Spread a thin layer of almond paste inside before rolling.
• Topped with Sliced Almonds: Brush with egg wash and sprinkle with almonds before baking.

Nussgipfel (Nut Gipfeli)

For those who love hazelnuts or walnuts, this variation is perfect:

• Nut Filling: Mix ground nuts with sugar and cream to create a smooth filling.
• Dust with Powdered Sugar: Adds a delicate sweetness after baking.

Schoggi-Gipfeli (Chocolate-Filled Gipfeli)

A must-try for chocolate lovers:

• Use Dark Chocolate Pieces: Place a small chocolate bar inside before rolling.
• Drizzle with Melted Chocolate: After baking, finish with a decorative drizzle.

The Ultimate Gipfeli Recipe – Make Flaky Swiss Pastries at Home

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• Author: Laila
• Total Time: 2 hours (including proofing and chilling)
• Yield: 12 Gipfeli 1x

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Description

Few pastries are as beloved in Switzerland as Gipfeli, the Swiss take on the croissant. Flaky on the outside yet tender on the inside, Gipfeli is a staple of Swiss breakfasts and café culture. Unlike traditional French croissants, Swiss Gipfeli is slightly denser, less buttery, and subtly sweet. Whether enjoyed with a hot cup of coffee or as a mid-morning snack, this homemade Gipfeli recipe will guide you through every step— from selecting the right ingredients to mastering the lamination process.

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Ingredients

Scale 1x2x3x

For the Dough:

• 500g (4 cups) all-purpose flour (high-protein preferred)
• 250ml (1 cup) warm milk (about 38°C/100°F)
• 50g (1/4 cup) granulated sugar
• 10g (2 tsp) instant yeast
• 5g (1 tsp) salt

For the Butter Layer:

• 250g (1 cup) unsalted butter (cold, European-style preferred)

For the Egg Wash:

• 1 egg
• 1 tbsp milk

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Instructions

Step 1: Preparing the Dough

1. Warm the milk to about 38°C (100°F). Add the sugar and yeast, stir, and let sit for 5–10 minutes until frothy.
2. In a large bowl, whisk together the flour and salt.
3. Pour in the yeast mixture and knead until a smooth, elastic dough forms (about 8–10 minutes).
4. Cover the dough with a damp towel and let it rise in a warm place for about 1 hour, or until doubled in size.

Step 2: Laminating the Butter

5. Place the cold butter between two sheets of parchment paper and roll it into a 20x20cm (8×8-inch) square. Refrigerate for 15 minutes.
6. Roll the dough into a rectangle about twice the size of the butter slab.
7. Place the butter in the center of the dough and fold the dough over it, sealing the edges.
8. Roll the dough into a long rectangle and fold it into thirds (like a letter).
9. Chill for 30 minutes, then repeat the rolling and folding process two more times to create layers.

Step 3: Shaping the Gipfeli

10. Roll out the chilled dough into a large sheet about 5mm (¼ inch) thick.
11. Using a sharp knife or pizza cutter, slice the dough into long triangles with a 6cm (2.5-inch) base and a 15cm (6-inch) height.
12. Starting from the base, roll each triangle into a crescent shape, stretching slightly as you roll.
13. Place the shaped Gipfeli on a parchment-lined baking sheet, spacing them 5cm (2 inches) apart.

Step 4: Proofing and Baking

14. Cover the pastries with a clean kitchen towel and let them proof at room temperature for 30–45 minutes.
15. Preheat the oven to 200°C (392°F).
16. Whisk together the egg and milk, then lightly brush the Gipfeli with the egg wash.
17. Bake for 15–18 minutes, or until golden brown.
18. Transfer to a wire rack and allow to cool for at least 10 minutes before serving.

Notes

• For a sweeter version, sprinkle powdered sugar on top after baking.
• To freeze unbaked Gipfeli, shape them and freeze on a baking tray. Once frozen, transfer to an airtight bag and bake when needed.
• For variations, try Mandelgipfel (almond-coated), Nussgipfel (nut-filled), or Schoggi-Gipfeli (chocolate-filled).

• Prep Time: 20 minutes
• Cook Time: 15–18 minutes
• Category: Breakfast, Snack
• Cuisine: Swiss

Nutrition

• Calories: ~280 kcal
• Fat: 14g
• Carbohydrates: 32g
• Protein: 5g

FAQs – Everything You Need to Know About Gipfeli

Conclusion

Making homemade Gipfeli is a rewarding experience that brings a taste of Switzerland into your kitchen. With its flaky layers, subtle sweetness, and endless variations, this pastry is perfect for breakfast, snacks, or special occasions. By following this guide, you’ll be able to achieve perfectly golden, bakery-style Gipfeli at home.

Whether you enjoy it plain, filled with chocolate, or topped with almonds, there’s a Gipfeli for everyone. Try this recipe today and experience a true Swiss classic!