- All-purpose flour 3 ½ cups 450g 🥖
- Unsalted butter cold 1 ¼ cups (280g) 🧈
- Active dry yeast 2 ¼ tsp 7g 🧫
- Granulated sugar 2 tbsp 25g 🍚
- Warm milk 1 cup 240ml 🥛
- Salt 1 tsp 5g 🧂
- Egg for egg wash 1 🥚
- Optional Fillings
- Dark chocolate chunks ½ cup 90g 🍫
- Jam apricot, raspberry ¼ cup (60g) 🍓
- Chopped nuts ¼ cup 30g 🥜
Step 1: Prepare the DoughActivate the Yeast: In a small bowl, combine warm milk (not hot, or it will kill the yeast), sugar, and yeast. Let it sit for 5-10 minutes until frothy.Mix the Dough: In a large mixing bowl, combine flour and salt. Add the yeast mixture and mix until a dough forms. Knead for 5-7 minutes until smooth and elastic.First Rise: Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size. Step 2: Laminate the DoughRoll Out the Dough: On a lightly floured surface, roll the dough into a rectangle about ¼ inch thick.Add the Butter: Place cold, thinly sliced butter over two-thirds of the dough. Fold the unbuttered third over the middle, then fold the remaining buttered third on top (like a letter).Chill and Repeat: Wrap the dough in plastic wrap and refrigerate for 30 minutes. Repeat the rolling and folding process two more times, chilling between each fold. Step 3: Shape the GipfeliCut and Roll: Roll the dough into a large rectangle (about ¼ inch thick). Cut it into long triangles. If adding fillings, place a small amount (chocolate, jam, or nuts) at the wide end of each triangle.Roll into Crescents: Starting from the wide end, roll each triangle tightly toward the tip. Curve the ends slightly to form a crescent shape. Step 4: Proof and BakeSecond Rise: Place the shaped Gipfeli on a baking sheet lined with parchment paper. Cover lightly and let them rise for 30-45 minutes until puffy.Egg Wash: Beat an egg with a splash of milk and brush it gently over the pastries for a golden, shiny finish.Bake: Preheat your oven to 375°F (190°C). Bake the Gipfeli for 15-20 minutes or until golden brown and flaky.
Pro Tips and Variations
Take your Gipfeli recipe to the next level with these expert tips and creative twists:
- Chill the Dough: Keeping the dough cold during lamination ensures the butter doesn’t melt, which is key to achieving those flaky layers.
- High-Quality Butter: Opt for European-style butter with a higher fat content for richer flavor and texture.
- Savory Option: Skip the sugar and fill your Gipfeli with cheese, ham, or herbs for a delicious savory treat.
- Gluten-Free or Vegan: Substitute gluten-free flour or plant-based butter and milk to accommodate dietary needs.
- Freeze for Later: Gipfeli freeze beautifully! Store unbaked pastries in the freezer and bake them straight from frozen (just add a few extra minutes to the baking time).
Nutrition Information (Per Serving)
| Nutrient |
Amount |
| Calories |
250 kcal |
| Fat |
15g |
| Protein |
5g |
| Carbs |
25g |
| Sugar |
5g |
| Fiber |
1g |
| Sodium |
200mg |
