If you’ve ever wandered through a Swiss village at dawn, chances are you’ve caught the irresistible aroma of freshly baked Gipfeli wafting from a local bakery. That’s how I fell in love with this simple, flaky delight. The Gipfeli recipe holds a special place in Swiss cuisine and culture, think of it as the Alpine cousin of the French croissant, but with its own tender charm.
This Gipfeli recipe is perfect for a cozy weekend breakfast, a casual brunch with friends, or as a sweet treat alongside an afternoon espresso. While store-bought versions are common in Switzerland, nothing compares to the warm, homemade version with its golden crust and buttery layers.
What makes this Gipfeli recipe so appealing is its adaptability. You can fill it with chocolate, ham and cheese, or keep it delightfully plain. I’ve tested and tweaked this version many times to achieve that classic balance between airy and rich, soft and crisp. Whether you’re new to baking or a seasoned pastry lover, this guide will walk you through it step by step.
Table of contents
Why This Gipfeli Recipe Works
There are croissants, and then there are Gipfeli. The difference? Gipfeli tend to be slightly denser and less greasy than their French cousins, making them a more approachable breakfast item you won’t feel guilty enjoying often. This Gipfeli recipe uses fewer folds and simpler ingredients, but still delivers on that dreamy, flaky texture.
What I love most is how customizable this dough is. You can go savory with cheese, mustard, and herbs folded into the layers, or sweeten things up with cinnamon sugar or almond paste. You can even make them dairy-free using plant-based butter and milk alternatives. The dough is forgiving and beginner-friendly, especially compared to puff pastry or laminated doughs.
Plus, if you prepare the dough the night before, you can bake fresh Gipfeli first thing in the morning with minimal effort. I’ll show you how to create a freezer stash too, so you’re never far from a buttery bite when the craving strikes.
Unlike many croissant-style recipes, this Gipfeli recipe doesn’t require specialty tools or hours of resting. Just a rolling pin, some patience, and a love of flaky, buttery things.
Recipe Card
Gipfeli Recipe
12
servings4
hours20
minutes220
kcalIndulge in the soft, flaky layers of this traditional Gipfeli recipe, a Swiss breakfast delight that brings a taste of Europe to your morning. Easy to make, with buttery, golden goodness in every bite.
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Ingredients
- Dough
4 cups all-purpose flour
1/4 cup sugar
1 tsp salt
1 1/2 cups cold unsalted butter, cut into small cubes
1 cup milk, warm
1 packet (7g) active dry yeast
1 egg yolk (for brushing)
- Filling Options (Optional)
Chocolate spread
Apricot jam
Cheese and ham
Directions
- Prepare the Dough:
Dissolve the yeast in warm milk and let it sit for 5 minutes. Mix flour, sugar, and salt in a large bowl. Add the cold butter cubes and mix until the mixture resembles coarse crumbs. - Combine Wet and Dry Ingredients:
Gradually add the yeast-milk mixture to the dry ingredients. Mix until a dough forms. Knead briefly to make a smooth dough. - Chill the Dough:
Cover the dough and refrigerate for 1 hour. Roll out and fold into thirds. Repeat this process three times, chilling for 30 minutes between each fold. - Shape the Gipfeli:
Roll the dough into a large rectangle and cut into triangular shapes. Add a small amount of filling (if using) at the wide end of each triangle, then roll them up towards the tip, bending slightly into a crescent shape. - Bake:
Preheat the oven to 400°F (200°C). Place the Gipfeli on a baking sheet lined with parchment paper. Brush with egg yolk and bake for 18-20 minutes, or until golden brown.
Notes
- Butter Temperature: Make sure the butter is cold; this will help create flaky layers.
- Chilling is Key: Don’t skip the chilling process. It’s crucial for achieving the flaky texture.
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Tips for the perfect Gipfeli Recipe
- Make-Ahead: You can prepare the dough the night before and leave it in the fridge to chill overnight.
- Cold Butter Is Your Best Friend: Keep your butter cold throughout the process. If it starts to melt while folding or rolling, the layers won’t form properly. I even pop my butter block and dough in the freezer for a few minutes before laminating. This helps create those distinct flaky layers that make Gipfeli irresistible.
- Vary the Fillings: Sweet or savory, you can customize Gipfeli to your taste. Try using Nutella, Peach Jam Recipe, or cheese.
- Use a Sharp Knife: For clean cuts, use a sharp knife or pizza cutter when slicing the triangles.
Let’s Get Creative: Gipfeli Recipe Variants
1. Cheese-Filled Gipfeli
This savory version is popular in Swiss bakeries and absolutely divine. I like to use a mix of Gruyère and Emmental for a melty, nutty filling. Just place a generous spoonful on the base of each triangle before rolling, and make sure to pinch the dough around the edges slightly to hold everything in.
Pro tip: Sprinkle a little grated cheese on top before baking for that extra golden crunch.
2. Ham and Cheese Gipfeli
Perfect for brunch or a savory snack, this version adds thinly sliced ham alongside your cheese. I recommend a dry-cured ham like prosciutto or jambon cru. The saltiness pairs beautifully with the buttery dough.
You can also play with herbs—try a bit of thyme or cracked black pepper to lift the flavor.
3. Chocolate-Filled Gipfeli
For those with a sweet tooth (hello, fellow chocoholics), this one’s a must. Simply tuck a piece of dark chocolate or a small spoonful of chocolate spread into each triangle. When baked, the center becomes molten and indulgent.
Serve these warm with a dusting of powdered sugar and a cup of coffee for the ultimate breakfast treat.
4. Nutella and Banana Gipfeli
Yes, you read that right. Spread a thin layer of Nutella and add a few slices of ripe banana before rolling. This combo is perfect for kids and adults alike, and it’s a fun way to use up overripe bananas.
Tip: Don’t overfill or it’ll be hard to seal and the banana might leak during baking.
FAQs
Gipfeli are less buttery and have a simpler, slightly denser texture compared to croissants. They are also shaped differently, resembling a crescent but with a unique Swiss touch.
Yes, you can prepare the dough the night before, allowing it to chill overnight for easier handling and better results.
Keep them in an airtight container at room temperature for up to 2 days. You can also freeze them for up to a month and reheat them in the oven when needed.
Yes, Gipfeli are just as delicious plain! However, adding fillings like chocolate, jam, or cheese can make them more exciting.
Gipfeli pair perfectly with a cup of coffee, hot chocolate, or even fresh fruit. They make a delightful addition to any brunch spread.
Wrap-Up: Ready to Fall in Love with Gipfeli?
If you’ve never tried making a traditional Gipfeli recipe at home, I hope this inspires you to give it a go. These golden crescents are more than just a pastry, they’re a piece of Swiss morning culture. Whether you enjoy yours warm with butter and jam, filled with gooey chocolate, or wrapped around a slice of aged cheese, they offer a flaky, comforting experience with every bite.
One of the best things about this recipe is how it invites creativity. Once you’ve mastered the basic dough and folding technique, the possibilities are endless. You can adapt the flavor, play with fillings, or even try mini versions for a brunch spread that will wow everyone.
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