Make the Best Gipfeli Recipe at Home
This easy gipfeli recipe lets you bake flaky, buttery Swiss pastries at home. Perfect for breakfast or brunch, these homemade crescent-shaped treats are simple, delicious, and ready to customize with sweet or savory fillings.
Ingredients
- 4 cups all-purpose flour
- 1 packet 7g active dry yeast
- 1 cup warm milk 100°F / 38°C
- 2 tbsp sugar
- 1 tsp salt
- 1 cup 225g unsalted high-fat European-style butter (cold, for lamination)
- 1 egg for egg wash
- Optional: chocolate jam, ham, cheese, or other fillings
Instructions
Activate Yeast:
- Combine warm milk, yeast, and a pinch of sugar in a small bowl. Let sit for 5-10 minutes until frothy.
Make Dough:
- In a large bowl, mix flour, sugar, and salt. Add yeast mixture and knead until smooth and elastic (about 10 minutes).
First Rise:
- Cover dough with damp towel. Let rise 1–1.5 hours until doubled.
Prepare Butter Block:
- While dough rises, shape butter into thin rectangle (about ½ inch thick). Chill in fridge.
Laminate Dough:
- Roll dough into large rectangle. Place cold butter slab in center. Fold dough over butter like a letter. Roll gently, fold into thirds, chill 20 minutes. Repeat rolling and folding process 3 times total, chilling between each turn.
Shape Gipfeli:
- Roll dough into large rectangle (¼ inch thick). Cut into long triangles. Add optional filling near wide end, roll into crescent shape.
Second Rise:
- Place on parchment-lined baking sheet. Let rise 30–45 minutes until puffy.
Egg Wash:
- Preheat oven to 375°F (190°C). Brush gipfeli with beaten egg.
Bake:
- Bake 20–25 minutes until golden brown. Cool slightly before serving.
Notes
- Keep butter cold while laminating to ensure flaky layers
- Sweet fillings like chocolate or jam work great; savory options like ham and cheese also shine.
- Best enjoyed fresh on the same day.