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Freshly baked Gipfeli on a wooden table.

Gipfeli (Swiss Crescent Pastry)

Gipfeli are Swiss-style croissants featuring a tender, flaky texture achieved through a classic laminated dough process. Perfect for breakfast or an indulgent snack, these crescent-shaped pastries are golden, buttery, and can be enjoyed plain or with your favorite filling.
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Prep Time 2 hours
Cook Time 20 minutes
Total Time 3 hours 5 minutes
Course Baked Goods
Cuisine Swiss / European
Servings 20 24

Equipment

  • Mixing Tools:
  • Large mixing bowl
  • Stand mixer with a dough hook (optional) or a sturdy wooden spoon
  • Rolling & Shaping:
  • Rolling Pin
  • Knife or bench scraper
  • Ruler (optional, for even dough rectangles)
  • Baking:
  • Baking sheet
  • Parchment paper
  • Pastry brush
  • Other:
  • Plastic wrap
  • Clean work surface

Ingredients
  

  • For the Dough
  • 500 g all-purpose flour about 4 cups
  • 55 g granulated sugar 1/4 cup
  • 10 g salt 2 tsp
  • 10 g instant yeast or 2 1/4 tsp active dry yeast; if using active dry, dissolve in the warm milk
  • 250 ml warm milk approximately 110°F/43°C
  • 1 large egg room temperature
  • For the Butter Layer
  • 250 g unsalted butter cold; this will be formed into a butter block for lamination
  • For the Egg Wash
  • 1 large egg
  • 1 tbsp water

Instructions
 

  • Prepare the Dough:
  • In a large bowl, whisk together the flour, sugar, salt, and instant yeast.
  • Add the warm milk and egg. Mix until a shaggy dough forms.
  • Knead the dough (by hand or using a stand mixer with a dough hook) for about 8–10 minutes until smooth and elastic.
  • Shape the dough into a ball, cover with plastic wrap, and refrigerate for 1 hour to relax the gluten and chill.
  • Prepare the Butter Block:
  • Place the cold butter between two sheets of parchment paper.
  • Using a rolling pin, gently pound and roll the butter into a flat rectangle about 1/2 inch thick.
  • Refrigerate the butter block if it becomes too soft.
  • Laminate the Dough:
  • On a lightly floured surface, roll out the chilled dough into a rectangle roughly twice the size of your butter block.
  • Place the butter block in the center of the dough. Fold the dough over the butter to completely encase it, sealing the edges well.
  • Gently roll the dough into a long rectangle (approximately 1/4 inch thick). Perform a letter fold (folding one-third of the dough over the middle, then folding the remaining third on top).
  • Wrap the folded dough in plastic wrap and chill for 30 minutes.
  • Repeat the rolling and folding process two more times (for a total of three turns), chilling for 30 minutes between turns to develop the layers.
  • Shape the Gipfeli:
  • After the final turn, roll out the laminated dough to about 1/4 inch thickness.
  • Cut the dough into triangles of your desired size.
  • Gently stretch each triangle and roll from the wide base toward the tip to form a crescent shape.
  • Place the shaped Gipfeli on a parchment-lined baking sheet, spacing them a couple of inches apart.
  • Proof and Bake:
  • Cover the shaped pastries lightly with plastic wrap and let proof at room temperature for 1–2 hours, until nearly doubled in size.
  • Preheat your oven to 375°F (190°C).
  • Brush each Gipfeli with the egg wash.
  • Bake for 15–20 minutes, or until the pastries are puffed and a deep golden brown.
  • Remove from the oven and let cool on a rack for a few minutes before serving.
  • Details
  • Prep Time: ~2 hours (including dough resting and lamination intervals)
  • Cook Time: 15–20 minutes
  • Total Time: Approximately 3.5 hours (including proofing)
  • Yield: 20–24 Gipfeli (depending on size)
  • Category: Pastry / Baked Goods
  • Method: Laminated Dough
  • Cuisine: Swiss / European
  • Diet: Vegetarian
  • Keywords
  • Swiss pastry, Gipfeli, crescent pastry, croissant, laminated dough, flaky pastry, breakfast treat, homemade pastry, Swiss recipe
  • Nutrition (Approximate per Serving)
  • (Assuming 1 Gipfeli ~60 g, recipe yields 24 pieces)
  • Serving Size: 1 Gipfeli (≈60 g)
  • Calories: ~210 kcal
  • Sugar: ~5 g
  • Sodium: ~180 mg
  • Fat: ~13 g
  • Saturated Fat: ~7 g
  • Unsaturated Fat: ~6 g
  • Trans Fat: 0 g
  • Carbohydrates: ~22 g
  • Fiber: ~1 g
  • Protein: ~6 g
  • Cholesterol: ~35 mg
  • Note: These values are estimates and can vary based on exact ingredients and portion sizes.

Notes

Butter Temperature: Keeping the butter cold during lamination is key to creating distinct flaky layers.
Resting Periods: Patience is essential—chilling the dough between folds helps maintain the structure and prevents the butter from melting.
Variations: For an extra twist, consider adding fillings such as almond paste, chocolate chips, or fruit preserves to the triangles before rolling.
Serving: Gipfeli are best enjoyed warm. Serve them with coffee, tea, or your favorite spread.
Enjoy crafting these delightful Swiss Gipfeli at home!
Keyword Swiss pastry, Gipfeli, crescent pastry, croissant, laminated dough, flaky pastry, breakfast treat, homemade pastry, Swiss recipe