1. What makes Gipfeli different from croissants?

Although Gipfeli and croissants look similar, they have some key differences. Swiss Gipfeli is less buttery, slightly denser, and has a crispier exterior than a traditional French croissant. The dough is often slightly sweet, and it’s not as flaky. Gipfeli is also enjoyed more commonly for breakfast with simple toppings like butter and jam.

2. Can I make Gipfeli without yeast?

Yes! While classic Gipfeli recipes uses yeast to create a light texture, you can make a quick version using baking powder instead. However, the texture will be more like a biscuit or scone rather than a traditional pastry. If you’re short on time, this can be a great alternative.

3. How do I get the layers to be extra flaky?

For perfectly flaky layers, follow these key steps: Use cold butter – Keeping the butter cold helps maintain distinct layers in the dough. Don’t over-knead – Too much kneading can develop too much gluten, making the pastry tough. Chill the dough between folds – Resting the dough between laminations allows the butter to stay firm and create layers.

4. Can I make Gipfeli with whole wheat flour?

Yes, but it will change the texture. Whole wheat flour makes the dough denser and less flaky . If you prefer a healthier version while keeping some softness, use a mix of half whole wheat and half all-purpose flour . This way, you’ll still get some of that light, airy texture while adding fiber and nutrients.

Gipfeli Recipe: The Best 5-Step Swiss Pastry for Breakfast!

Name: Gipfeli Recipe: How to Make Perfect Swiss Pastries at Home
Prep time: 2 h
Cook time: 18 min
Total time: 2 h 18 min
Cuisine: Swiss
Ingredients: 3 ½ cups all-purpose flour; 2 tbsp granulated sugar; 1 tsp salt; 2 ¼ tsp instant yeast; 1 cup warm milk (110°F); ½ cup unsalted butter (cold, cut into cubes); 1 egg (for egg wash)

Description

This traditional Gipfeli Recipe is a Swiss breakfast favorite! Light, flaky, and buttery, these crescent-shaped pastries are perfect with butter and jam. Follow this step-by-step guide for a perfect homemade batch.

Ingredients

Scale

3 ½ cups all-purpose flour
2 tbsp granulated sugar
1 tsp salt
2 ¼ tsp instant yeast
1 cup warm milk (110°F)
½ cup unsalted butter (cold, cut into cubes)
1 egg (for egg wash)

Instructions

Activate the yeast – Mix warm milk and yeast. Let sit for 5 minutes.
Mix dry ingredients – In a bowl, whisk together flour, sugar, and salt.
Combine everything – Add dry ingredients to the yeast mixture, stirring until a dough forms.
Knead the dough – Knead for 5-7 minutes until smooth. Let rise for 1.5 hours.
Roll and fold – Roll out dough into a rectangle, fold like a letter, and chill. Repeat 2 more times.
Shape the Gipfeli – Cut the dough into triangles and roll into crescents.
Second rise – Let shaped pastries rise for 30-45 minutes.
Brush with egg wash – Apply a light egg wash for a golden crust.
Bake – Preheat oven to 375°F and bake for 15-18 minutes.
Cool and enjoy – Serve warm with butter and jam!

Notes

For extra flakiness, use cold butter and don’t over-knead the dough.
Want a sweet version? Add a teaspoon of honey to the dough.
Best eaten fresh! If storing, reheat in the oven at 300°F for 5 minutes.

Prep Time: 2 hours (including rise time)
Cook Time: 18 minutes
Category: Breakfast
Cuisine: Swiss

Nutrition

Calories: 220 kcal
Sugar: 4g
Fat: 10g
Carbohydrates: 28g
Protein: 5g

Keywords: Gipfeli Recipe, Swiss breakfast pastry, homemade croissants, easy breakfast pastries, buttery Swiss rolls