Flaky Swiss Gipfeli Recipe: A Step-by-Step Guide to Perfect Pastry

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Introduction:

If you’ve ever dreamed of mastering the art of Swiss pastries, this Swiss Gipfeli recipe is the perfect place to start. Known for their buttery, flaky layers, Swiss Gipfeli are a beloved pastry in Switzerland, often enjoyed for breakfast or as a delightful treat with coffee. In this step-by-step guide, we’ll show you how to create these delicious, melt-in-your-mouth pastries, so you can bring a taste of Switzerland to your kitchen.

Ingredients

To make 12 Flaky Swiss Gipfeli , gather these simple yet essential ingredients:

  • 3 cups (375g) all-purpose flour
  • 1 packet (7g) active dry yeast (or 20g fresh yeast)
  • 1 cup (240ml) whole milk, lukewarm
  • 1/3 cup (65g) granulated sugar
  • 1 tsp salt
  • 2 cups (450g) unsalted butter, cold (European-style for extra richness)
  • 1 large egg , beaten (for egg wash)

Step-by-Step Instructions

Step 1: Activate the Yeast

Close-up of frothy yeast mixture in a white ceramic bowl, surrounded by warm milk and sugar on a wooden countertop, highlighting the first step of making Swiss Gipfeli dough.

Start by activating the yeast to ensure your dough rises properly. In a small bowl, combine the warm milk and a pinch of sugar . Sprinkle the yeast over the mixture and let it sit for 5–10 minutes until frothy. This step is crucial for creating a light and airy texture in your pastry.

Step 2: Make the Dough

A smooth, elastic dough ball resting in a stainless steel mixing bowl, lightly dusted with flour, sitting on a rustic wooden table next to milk and flour, ready for the next step in making Swiss Gipfeli.

In a large mixing bowl, whisk together the flour , remaining sugar , and salt . Add the activated yeast mixture and stir until a soft dough forms. Transfer the dough to a lightly floured surface and knead for about 8–10 minutes until smooth and elastic. Cover the dough with a clean kitchen towel and let it rest for 1 hour in a warm place, allowing it to double in size.

Step 3: Prepare the Butter Block

Cold butter rolled into a flat rectangle between two sheets of parchment paper, placed on a marble countertop with a rolling pin nearby, showcasing the preparation of butter for laminated dough.

While the dough rests, prepare the butter block —a key component of laminated dough . Place the cold butter between two sheets of parchment paper . Use a rolling pin to pound and roll the butter into a flat rectangle, about 8×10 inches. Keep it chilled in the refrigerator until ready to use.

If you’re new to working with laminated dough, check out our detailed guide on How to Master Laminated Dough Techniques for Perfect Pastries Every Time . This step-by-step tutorial will help you achieve those signature flaky layers with ease.

Step 4: Laminate the Dough

A baker folding layers of dough over a chilled butter block on a floured surface, demonstrating the lamination process for creating flaky Swiss Gipfeli croissants.

Once the dough has doubled in size, roll it out into a rectangle slightly larger than the butter block. Place the chilled butter block in the center of the dough and fold the dough over it like an envelope, sealing the edges.

Now, it’s time to laminate! Roll the dough into a long rectangle, then perform a book fold (fold one-third of the dough toward the center, then fold the other third over it). Wrap the dough in plastic wrap and chill it in the refrigerator for 30 minutes. Repeat this process two more times, chilling the dough between folds.

Step 5: Shape the Gipfeli

Close-up of hands shaping golden triangles of dough into crescent shapes on a floured surface, with a baking sheet lined with parchment paper in the background, preparing Swiss Gipfeli for baking.

After the final fold, roll the dough into a large rectangle about ¼-inch thick. Cut the dough into triangles, each about 4–5 inches wide at the base. Make a small slit at the base of each triangle, then gently roll them up from the base to form crescent shapes. Place the shaped Gipfeli on a baking sheet lined with parchment paper , curving the ends slightly to create the classic crescent shape.

Step 6: Proof and Bake

Golden-brown Swiss Gipfeli (croissants) arranged on a baking sheet, fresh out of the oven, with steam rising from their flaky layers, brushed with egg wash for a glossy finish.

Cover the shaped Gipfeli with a clean kitchen towel and let them proof for 1–2 hours, or until they’ve puffed up significantly. Preheat your oven to 375°F (190°C) . Before baking, brush the Gipfeli with the beaten egg wash to give them a beautiful golden sheen.

Bake the Gipfeli for 15–20 minutes, or until they’re golden brown and flaky. Let them cool slightly before serving.

A plate of freshly baked Swiss Gipfeli (croissants) dusted with powdered sugar, served with a steaming cup of coffee and a jar of strawberry jam on a rustic wooden table, perfect for breakfast or brunch.

Tips for Success

  • Keep Everything Cold : The butter and dough should stay cold throughout the process to achieve those flaky layers.
  • Don’t Skip Resting : Resting the dough between folds prevents tearing and ensures even lamination.
  • Pair with Coffee : Serve your Gipfeli warm with a hot cup of coffee or tea for an authentic Swiss breakfast experience.

For more on traditional Swiss baking techniques, visit the official Swiss Tourism website here.

Conclusion

With this step-by-step guide , you’ve unlocked the secret to making Flaky Swiss Gipfeli —a true masterpiece of European pastries . Whether you’re a seasoned baker or a beginner, these buttery, crescent-shaped delights are sure to impress. Share them with loved ones or savor them yourself, and enjoy the satisfaction of creating perfect pastry from scratch.

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