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Using rich butter, flaky layers, and a golden brown finish, this Gipfeli recipe brings a taste of Swiss tradition to your home, perfect for a delightful breakfast or snack.

Gipfeli is exactly what it sounds like—a Swiss pastry that’s a bit like a croissant but with its own special style. The main difference is in how they’re made and their shape. While croissants are famous for being light and crescent-shaped, Gipfeli is loved in Switzerland for its rich, buttery layers that are crispy on the outside and soft inside.

My kids really love these Gipfeli pastries, especially when I make them at home using a recipe that’s been in our family for a long time. I use good flour, sugar, salt, yeast, milk, and lots of unsalted butter to make them extra flaky.

The result is a batch of Gipfeli that’s golden brown and super crispy on the outside, and really soft inside. We like to eat them warm, with a lot of butter and different jams. They’re perfect for breakfast or as a snack with a cup of coffee or tea. Making Gipfeli has become a special tradition in our house, bringing a taste of Switzerland to our kitchen every time we bake them.

What is Gipfeli?

Name: Gipfeli Recipe
Prep time: 2 h
Cook time: 20 min
Total time: 2 h 20 min
Ingredients: 500g (4 cups) all-purpose flour; 60g (1/4 cup) granulated sugar; 10g (2 tsp) salt; 20g (1 1/2 tbsp) fresh yeast or 7g (1 packet) dry yeast; 300ml (1 1/4 cups) milk, lukewarm; 60g (1/4 cup) unsalted butter, softened; 250g (1 cup) unsalted butter, cold; 1 egg, beaten; 1 tbsp milk

Gipfeli, also known as Swiss croissants or Swiss rolls, are buttery and flaky pastries originating from Switzerland. Similar to traditional croissants, Gipfeli is enjoyed for its rich, buttery layers that create a crisp exterior and soft, tender interior.

Ingredients Needed

Dough:

500g (4 cups) all-purpose flour
60g (1/4 cup) granulated sugar
10g (2 tsp) salt
20g (1 1/2 tbsp) fresh yeast or 7g (1 packet) dry yeast
300ml (1 1/4 cups) milk, lukewarm
60g (1/4 cup) unsalted butter, softened

Butter Layer:

250g (1 cup) unsalted butter, cold

Egg Wash:

1 egg, beaten
1 tbsp milk

Equipment Required

Large mixing bowl
Measuring cups and spoons
Rolling pin
Plastic wrap or kitchen towel
Sharp knife or dough cutter
Baking sheets
Parchment paper
Pastry brush

How to make Gipfeli

Step 1:

Activate the Yeast: Dissolve the dry yeast in lukewarm milk with a pinch of sugar. Let it sit for 5-10 minutes until frothy.

Step 2:

Mix the Dough: Combine the flour, sugar, and salt in a large bowl. Add the yeast mixture (or fresh yeast) and softened butter. Mix until a dough forms.

Step 3:

Knead the Dough: Turn the dough onto a floured surface and knead for about 10 minutes until smooth and elastic.

Step 4:

Initial Rest: Place the dough back into the bowl, cover it with a kitchen towel or plastic wrap, and let it rest for 30 minutes.

Step 5:

Prepare the Butter: Place the cold butter between two sheets of parchment paper. Flatten it into a rectangle about 1 cm thick using a rolling pin.

Step 6:

Roll the Dough: Roll out the rested dough into a rectangle about 1 cm thick and twice the size of the butter layer.

Step 7:

Place the Butter: Place the butter layer onto one-half of the rolled-out dough. Fold the other half over the butter and seal the edges.

Step 8:

First Fold: Roll out the dough-butter package into a long rectangle. Fold it into thirds like a letter. Wrap in plastic wrap and chill for 30 minutes.

Step 9:

Second Fold: Roll out the chilled dough again into a long rectangle. Fold into thirds again, wrap, and chill for another 30 minutes.

Step 10:

Final Fold: Repeat the rolling and folding process one more time. Chill for at least 1 hour or overnight.

Step 11:

Roll Out and Cut: Roll the chilled dough into a large rectangle about 5mm thick. Cut the dough into triangles with an 8-10 cm base.

Step 12:

Shape: Starting from the base of each triangle, roll up the dough to form a crescent shape. Place on a baking sheet lined with parchment paper. Cover with a kitchen towel and let them rise in a warm place for about 1-2 hours, or until doubled in size.

Step 13:

Preheat Oven: Preheat your oven to 200°C (390°F).

Step 14:

Egg Wash and Bake: Mix the beaten egg with milk. Brush the Gipfeli with this egg wash for a shiny, golden finish. Bake in the preheated oven for 15-20 minutes, or until golden brown and crispy. Let the baked Gipfeli cool on a wire rack for a few minutes before serving warm with butter, and jam, or enjoy them plain.

Tips to make perfect Gipfeli

When rolling out the dough and butter, maintain an even thickness to ensure uniform layers in the final pastry.

Don’t rush the chilling steps between folds. This allows the dough to relax and prevents gluten formation, leading to a flakier texture.

Use a sharp knife or dough cutter when shaping the triangles to ensure clean edges, which helps the Gipfeli hold their shape during baking.

During the final proofing stage, place the shaped Gipfeli in a warm, draft-free environment. This encourages even rising and avoids uneven baking.

Apply the egg wash evenly using a pastry brush before baking. This not only adds shine but also helps achieve a golden brown color on the pastries.

Keep an eye on the Gipfeli towards the end of baking. Oven temperatures can vary, so adjust baking time as needed to achieve the desired crispness.

What to pair with Gipfeli

If you ask about my favorite way to enjoy Gipfeli, I will always recommend pairing it with a generous spread of butter and a dollop of my favorite jam or preserves. Occasionally, I indulge in its savory side, adding slices of cheese or cold cuts like ham or prosciutto.

However, you can also opt for a gourmet twist by serving it with smoked salmon and cream cheese, creating a delightful blend of creamy, smoky flavors. For a heartier option, adding a scrambled or fried egg turns Gipfeli into a satisfying breakfast sandwich. And if you prefer a lighter touch, fresh fruits such as berries or sliced apples provide a refreshing contrast to the pastry’s buttery richness.

How to store

After baking, allow the Gipfeli to cool completely to room temperature before storing them in an airtight container or resealable plastic bag. To maintain their freshness and texture, store them at room temperature for up to 2 days. When ready to enjoy, simply warm them briefly in the oven to restore their delightful crispiness.

FAQ

How do you pronounce Gipfeli?

Gipfeli is pronounced “gip-fuh-lee” in Swiss German.

Is Gipfeli the same as croissants?

While similar, Gipfeli and traditional croissants have slight differences in shape and regional variations in preparation.

Can I make Gipfeli ahead of time?

Yes, you can prepare Gipfeli ahead of time and store them in an airtight container at room temperature for up to 2 days.

How do you reheat Gipfeli?

To reheat Gipfeli, place them in a preheated oven at 180°C (350°F) for about 5-10 minutes until warmed through.

Are Gipfeli vegan?

No, traditional Gipfeli contains butter and milk, making them unsuitable for a vegan diet.

Conclusion

Gipfeli are a delightful Swiss pastry known for their buttery, flaky texture and versatile flavor pairings. Whether enjoyed with a simple spread of butter and jam or as part of a savory dish with cheese or cold cuts, Gipfeli brings a taste of Swiss tradition to any table. Perfect for breakfast, brunch, or a snack, these pastries offer a comforting and satisfying treat that’s sure to please.

Gipfeli Recipe

Recipe by Wasian CookeryCourse: Breakfast, SnacksCuisine: SwissDifficulty: Easy

Servings

Gipfeli

Prep time (including resting and chilling time)

hours

Cooking time

minutes

Total time