Homemade Gipfeli: A Swiss Pastry Delight
Master the art of Swiss baking with this easy Gipfeli recipe! Flaky, buttery pastries perfect for breakfast or brunch. 🥐✨"
Ingredients
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) 🥜
Instructions
Step 1: Prepare the Dough
Activate 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 Dough
Roll 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 Gipfeli
Cut 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 Bake
Second 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.
Notes
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).
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Nutrition Information (Per Serving)
Nutrient Amount Calories 250 kcal Fat 15g Protein 5g Carbs 25g Sugar 5g Fiber 1g Sodium 200mg