Authentic Swiss Gipfeli Recipe | Learn to Bake at Home

Desperate for Swiss Gipfeli’s buttery, flaky goodness but can’t just zip over to Switzerland? No problem! Here’s how to make these crescent-shaped pastries in your own kitchen with this guide. Whether an accomplished home baker or a novice looking for a bit of a challenge, this family Gipfeli recipe is with you, every step of the way.

Gipfeli are more than a mere snack in Switzerland. They have long been a fixture at breakfast tables, café counters, and weekend brunches. So, why settle for shop-bought when you can fill your home with the smell of freshly baked Gipfeli? Here’s how to make Swiss Gipfeli from scratch and why baking them yourself makes a world of difference.

All the Ingredients You Need to Make Gipfeli

Before you get all hands on deck, gather these ingredients:

For the Dough:

• 500g (4 cups) plain flour
  • Tip: Use unbleached, high-quality flour if you want the best results.
• 50g (1/4 cup) caster (superfine) sugar
• 10g (1 tsp) salt
• 7g (1 packet) instant yeast
• 250ml (1 cup) warm milk
  • Substitution: If you need to make a substitution, non-dairy milk is fine.
• 50g (4 tbsp) unsalted butter, at room temperature
• 200g (1 cup) cold unsalted butter for lamination (stick form, not spreadable)

Optional (for Variations):

• Chocolate chips or spread (Nutella, etc.)
• Savory: Sliced ham and grated cheese

For the Egg Wash:

• 1 egg yolk + 1 tbsp milk

These ingredients produce the rich, buttery layers and little touch of sweetness that make Gipfeli so irresistible. The key? Good butter, which gives that signature flaky texture.

All the Best Gipfeli [Step-by-Step Instructions]

Ready to bake? Follow this step-by-step tutorial to create Gipfeli of your own:

Step 1: Preparing the Dough

1. In a large mixing bowl, whisk the flour, sugar, salt, and the yeast.
2. Add the warm milk in a slow stream and stir until a dough forms.
3. Add the soft butter, and work the dough with your hands for about 8–10 minutes, or with a stand mixer for about 4–5 minutes. Your dough should feel smooth and a little elastic.
4. Wrap the dough in a damp towel and let it rest for 30 minutes.

Step 2: The Dough Laminating (Forming Flaky Layers)

1. Roll out the dough into a rectangle about 1 cm thick (about ½ inch).
2. Pound the chilled butter into a square, about half the size of your rectangle of dough, and place it in the center.
3. Fold the sides of the dough over the butter to completely encase it.
4. Roll out the dough-butter package into a larger rectangle, then letter fold (fold one-third of the dough up, then another third down).
5. Chill the dough for 20 minutes, then repeat this rolling and folding two more times.

Step 3: Shaping the Gipfeli

1. Roll out the laminated dough into a ½ cm (¼ inch) thick rectangle.
2. With a sharp knife or pizza cutter, cut the dough into long triangles.
3. Beginning at the wide end of each triangle, roll it up toward the tip to make a crescent shape. (The tip should be tucked underneath to secure it.)
4. Arrange the shaped Gipfeli on a parchment-lined baking tray. Cover and proof for 1–2 hours, until puffed slightly.

Step 4: Baking to Perfection

1. Set your oven to 400°F (200°C).
2. Egg wash each Gipfeli for a shiny, golden exterior.
3. Bake for 15–20 minutes until golden brown and flaky. Let cool for a moment before serving.

Also Read: 7 Amazing Benefits of a Reclining Sofa for Your Home

Gipfeli – Tips and Tricks to Master the Game

• Making the Crescent Shape: Roll out gently but with even pressure so you don’t flatten the layers.
• Flakier Texture: The colder you keep your butter during lamination, the better the layers—depend on it!
• Proofing: Ideal proofing of your Gipfeli should be done in a warm, draught-free environment. If they are over-proofed, they’ll lose their structure.

Variations and Add-ins

Love experimenting? Here are some fun variations to give a go:

• Chocolate Gipfeli: Before rolling, add a dollop of chocolate spread or drizzle a line of chocolate chips along the wide base of each triangle.
• Savory Gipfeli: Add a slice of ham and a sprinkle of grated cheese at the bottom of the triangle for a savory version.

How to Eat and Preserve Your Humbly-Pulled Gipfeli Well

Serving Suggestions

• Serve warm at breakfast or brunch with a cup of coffee or hot chocolate.
• Serve with fruit preserves or honey for a sweet accompaniment.

Storage Tips

• Leftover Gipfeli can be stored in an airtight container at room temperature for up to two days.
• For freezing, wrap individual Gipfeli in foodwrap and deposit in a freezer-safe bag. Reheat in the oven at 350°F (175°C) for 5–8 minutes.

Why You Need to Bake Gipfeli Today

Homemade Gipfeli have their own Swiss tradition that’s hard to replicate. Nothing beats the joy of preparing them from scratch, smelling the butter-laced dough fresh out of the oven, then biting into those delicate, golden layers.

Whether you are a veteran home baker or a novice when it comes to Swiss pastries, this Gipfeli recipe makes for an ideal weekend project. After you try it, we are confident that you will come back for more.

Have you tried making Gipfeli? We’d like to see how that turned out! Post your photos in the comments or tag us on social media. Happy baking!

FAQ 1: Can I make these Swiss Gipfeli ahead of time and store them?

Yes, you can! If you want to prepare the Gipfeli ahead of time, you can shape them and place them on a baking tray, then cover and refrigerate them overnight. The next morning, allow them to proof for 1-2 hours before baking. Alternatively, you can freeze the unbaked shaped Gipfeli. To do this, wrap them individually in food wrap and store them in a freezer-safe bag. When ready to bake, simply bake directly from the freezer, adding a few extra minutes to the baking time.

FAQ 2: Can I substitute dairy ingredients for non-dairy alternatives?

Yes, you can easily make this recipe dairy-free. For the warm milk, you can use any non-dairy milk (like almond milk or oat milk). Additionally, for the butter, you can substitute with a plant-based margarine or vegan butter. This will still give you a flaky texture and delicious result, while keeping it dairy-free.