Description
My mother’s hand is holding a freshly baked Gipfeli, its golden layers crisp and delicate. This classic Swiss crescent pastry is perfect for breakfast or a snack, offering a flaky yet slightly dense texture that pairs well with both sweet and savory fillings.
Ingredients
Basic Ingredients
- All-purpose flour – 4 cups (500 g)
- Active dry yeast – 2 ¼ teaspoons (1 packet)
- Milk – 1 cup, warm (250 ml)
- Granulated sugar – 2 tablespoons
- Salt – 1 teaspoon
- Cold butter – 1 cup (225 g), thinly sliced
- Egg – 1 (for egg wash)
Optional Fillings
- Sweet: Raspberry jam, chocolate chips, Nutella
- Savory: Gruyère cheese, ham, cream cheese
Instructions
Preparing the Dough
- Activate the Yeast – In a small bowl, mix warm milk, sugar, and yeast. Let it sit for 5–10 minutes until frothy.
- Mix Ingredients – In a large mixing bowl, combine flour and salt. Gradually add the yeast mixture, stirring, then knead the dough until smooth and elastic.
- First Rise – Cover the dough with a damp cloth and let it rise in a warm place for 1–2 hours until doubled in size.
Laminating the Dough for Flaky Layers
- Roll Out Dough – Roll the dough into a rectangle.
- Add Butter – Lay thin slices of cold butter over two-thirds of the dough.
- Fold the Dough – Fold the unbuttered third over the middle, then fold the remaining third on top (like folding a letter).
- Chill and Repeat – Chill for 30 minutes, then repeat rolling and folding twice more.
Shaping the Gipfeli
- Roll and Cut – Roll the laminated dough into a large rectangle. Cut into triangles, about 3 inches wide at the base.
- Shape the Crescents – Start from the wide end and roll tightly toward the tip to form a crescent shape.
- Second Rise – Arrange on a parchment-lined baking sheet and proof for 30–40 minutes.
Baking the Gipfeli
- Preheat Oven – Heat oven to 400°F (200°C).
- Egg Wash – Brush each Gipfeli with a beaten egg for a golden finish.
- Bake – Bake for 15 minutes, then reduce temperature to 375°F (190°C) and bake for another 5–10 minutes until golden brown.
Notes
- Keep butter cold to maintain flaky layers.
- Chilling between folds is essential for texture.
- Even shaping ensures uniform baking.
- If the dough doesn’t rise, check yeast freshness or proofing conditions.
- Prep Time: 2 hours
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Swiss
Nutrition
- Serving Size: 1 Gipfeli
- Calories: 210 kcal
- Sugar: 3g
- Sodium: 160 mg
- Fat: 10 g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 5g
- Cholesterol: 35mg
Keywords: Swiss pastry, crescent roll, breakfast, flaky pastry, homemade Gipfeli