Table of Contents
gipfeli recipe
It was a chilly morning when my husband first introduced me to gipfeli during our trip to Switzerland. We were sitting at a quaint café in Zurich, sipping on coffee, when he ordered this buttery, crescent-shaped pastry. The first bite was a revelation—flaky, slightly denser than a croissant, yet incredibly satisfying. Since that moment, I’ve been hooked on gipfeli. There’s something about their golden-brown crust and soft, airy interior that makes them the perfect treat for any time of day. Whether you’re in Switzerland or at home, I can guarantee that once you try this homemade gipfeli recipe, it will become one of your go-to breakfast or snack options.
Gipfeli is the Swiss version of a croissant, but with a unique twist. Unlike the buttery, delicate French croissant, gipfeli has a slightly denser, less buttery texture, which makes it perfect for a variety of fillings—both sweet and savory. You can enjoy it as-is, filled with jam, or take it up a notch with delicious fillings like chocolate, nuts, or even cheese.
In this article, we’ll guide you through a simple gipfeli recipe that brings this iconic Swiss pastry straight to your kitchen. Not only will we show you how to make it from scratch, but we’ll also share tips on creating the perfect nussgipfel—the nut-filled variation that’s a fan favorite. Ready to impress your friends and family with your baking skills? Let’s dive in!
Recipe Overview: How to Make Perfect Gipfeli
Whether you’re looking to make the classic gipfeli or the nutty nussgipfel, this recipe is easy to follow and can be customized to suit your taste. Here’s a quick overview:
- Ingredients: We’ll list the essentials you’ll need to make gipfeli from scratch.
- Instructions: A simple, step-by-step guide with helpful tips to create flaky, golden gipfeli.
Ingredients for the Perfect Gipfeli
Here’s what you need to make the dough for your gipfeli:
| Ingredient | Amount |
|---|---|
| All-purpose flour | 500g |
| Active dry yeast | 10g |
| Sugar | 50g |
| Salt | 1 tsp |
| Milk (lukewarm) | 250ml |
| Butter (softened) | 100g |
| Egg (for brushing) | 1 |
| Water (for dough) | 100ml |
For the nussgipfel (nut-filled version):
| Ingredient | Amount |
|---|---|
| Ground nuts (walnuts or hazelnuts) | 150g |
| Sugar | 50g |
| Butter (softened) | 50g |
| Cinnamon | 1 tsp |
| Egg white (for sealing) | 1 |
Step-by-Step Instructions for Making Gipfeli
Step 1: Prepare the Dough
Start by combining the flour, sugar, salt, and active dry yeast in a large mixing bowl. Stir everything together to combine. Next, add the lukewarm milk and water to the dry ingredients. Mix everything together until it forms a dough.
Knead the dough for about 10 minutes on a lightly floured surface, until it’s smooth and elastic. If the dough is too sticky, add a little flour, but don’t overdo it to keep the dough soft.
Once kneaded, cover the dough with a kitchen towel and let it rest for about 1 hour, until it doubles in size.
Step 2: Make the Nussgipfel Filling (Optional)
While the dough rises, you can prepare the nussgipfel filling. In a small bowl, mix the ground nuts, sugar, softened butter, and cinnamon together. You should have a thick, spreadable paste. If it feels dry, add a little milk or water to adjust the texture.
Step 3: Roll Out the Dough
After the dough has rested and risen, punch it down gently and transfer it to a clean, floured surface. Roll the dough into a rectangle about 30 cm by 40 cm. You want the dough to be thin, but not too thin that it tears.
Step 4: Add Butter to the Dough
Spread the softened butter evenly across the dough. This step will give your gipfeli its signature layers and flakiness. Be generous with the butter, but don’t let it spill out of the edges.
Step 5: Cut the Dough into Triangles
Using a sharp knife or a pizza cutter, slice the dough into triangles, around 8-10 cm wide. You can make them smaller for bite-sized pastries or larger for a more substantial treat.
Step 6: Fill and Shape the Gipfeli
For traditional gipfeli, roll each triangle tightly from the wide end to the pointy tip, creating a crescent shape. If you’re making nussgipfel, place a spoonful of the nut filling at the wide end of each triangle before rolling it up.
Step 7: Let the Gipfeli Rise
Place the rolled gipfeli onto a parchment-lined baking sheet, making sure to leave space between them so they can expand while baking. Cover with a towel and let the pastries rise for 30 minutes.
Step 8: Brush with Egg Wash
Preheat your oven to 180°C (350°F). Beat the egg and brush it over the top of each gipfeli to give them a beautiful golden finish when baked.
Step 9: Bake the Gipfeli
Bake the gipfeli in the preheated oven for 15-20 minutes, or until they are golden brown and flaky. Keep an eye on them to ensure they don’t overbake.
Step 10: Serve and Enjoy!
Once the gipfeli are baked, remove them from the oven and let them cool slightly. Serve them warm, and enjoy with coffee or tea. You can even dust them with powdered sugar for an extra touch.
Tips for Perfect Gipfeli
- Cold Butter: For the flakiest texture, use cold butter when rolling it into the dough. This helps create those beautiful layers.
- Dough Resting: Don’t skip the resting times. Giving the dough a chance to rise properly helps develop flavor and texture.
- Use Parchment Paper: For easy removal of the gipfeli, always line your baking tray with parchment paper.
- Customize the Filling: While nussgipfel is a popular variation, feel free to experiment with different fillings such as chocolate chips, fruit preserves, or even cheese for a savory twist.
- Make Ahead: You can prepare the dough in advance and refrigerate it overnight for an even flakier result.
Frequently Asked Questions
Can I Use Whole Wheat Flour?
Yes! You can substitute some or all of the all-purpose flour with whole wheat flour for a healthier version of gipfeli. However, the texture may be slightly denser.
Can I Freeze Gipfeli?
Absolutely. You can freeze gipfeli either before or after baking. For unbaked gipfeli, freeze them on a tray before transferring them to a freezer bag. Let them rise before baking. For baked gipfeli, allow them to cool, then freeze in an airtight container.
How Can I Make the Pastry Extra Flaky?
To achieve maximum flakiness, make sure your butter is cold, and roll the dough out gently. The key is to fold the butter into the dough without melting it.
Conclusion
There’s no better way to enjoy a cozy morning or afternoon than with a fresh batch of gipfeli. With this easy-to-follow gipfeli recipe, you can recreate this Swiss classic right in your own kitchen. Whether you make the traditional version or try the nut-filled nussgipfel, you’ll love the flaky, buttery texture and endless flavor possibilities.
Now it’s your turn to try it! If you enjoyed making this gipfeli recipe, share your photos with us and tag your friends who would love to try it too. Don’t forget to explore other delicious recipes on the blog!
Recipe Card
Title: Simple Gipfeli Recipe | Easy Swiss Croissant Pastry
Description: This simple gipfeli recipe will help you make the perfect Swiss pastry at home. Flaky, buttery, and customizable with sweet or savory fillings!
Ingredients:
- 500g All-purpose flour
- 10g Active dry yeast
- 50g Sugar
- 1 tsp Salt
- 250ml Milk (lukewarm)
- 100g Butter (softened)
- 1 Egg (for brushing)
- 100ml Water
Instructions:
- Combine dry ingredients, add milk and water, knead the dough.
- Let dough rise for 1 hour.
- Prepare nut filling (if making nussgipfel).
- Roll out dough and add butter.
- Cut dough into triangles and roll into crescents.
- Let gipfeli rise for 30 minutes.
- Brush with egg wash.
- Bake at 180°C for 15-20 minutes.
- Cool and serve.
Let me know if you need any other sections or revisions!
4o mini