Gipfeli Recipe
A traditional Swiss pastry with flaky, buttery layers, perfect for breakfast or a light snack.
Equipment
- Mixing Bowl
- Rolling Pin
- Baking Sheet
Ingredients
Main Ingredients
- 4 cups all-purpose flour sifted for a lighter texture
- 2 1/4 tsp active dry yeast one packet
- 1 cup unsalted butter cold and cubed for laminating
- 1 cup warm milk about 110°F
- 2 tbsp granulated sugar or substitute with 1.5 tbsp honey
- 1 tsp salt essential for flavor balance
- 1 egg for egg wash to add shine
Instructions
- In a large bowl, mix sifted flour, granulated sugar, and salt until evenly combined.
- In a small bowl, dissolve active dry yeast in warm milk and let sit for 5 minutes until frothy.
- Add the yeast mixture to the dry ingredients and stir gently until a soft dough forms.
- Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic.
- Roll the dough into a rectangle and evenly distribute cold, cubed butter in the center.
- Fold the dough over the butter and roll out again, repeating the folding process 2-3 times.
- Cover and let the dough rest for 15 minutes before shaping.
- Roll the dough into a thin sheet and cut into long triangles.
- Roll each triangle from the wide end to form a crescent shape.
- Place shaped gipfeli on a baking sheet lined with parchment paper and brush with egg wash.
- Preheat the oven to 400°F and bake for 15-20 minutes until golden brown.
- Let cool on a wire rack before serving.
Notes
Enjoy fresh or with a dusting of powdered sugar. Pair with coffee, tea, or jam for a delicious treat.