Gipfeli Recipe
Craving a delicious, flaky pastry that’s perfect for breakfast or an indulgent snack? Look no further than Gipfeli, the iconic Swiss pastry that has won hearts across Europe. A denser, slightly sweeter texture that’s pure comfort in every bite.
Equipment
- Mixing Bowl
- Stand Mixer or Handheld Mixer with Dough Hook
- Rolling Pin
- Pastry Cutter or Sharp Knife
- Ruler
- Baking Sheet
- Parchment Paper
- Pastry Brush
Ingredients
Dough Ingredients
- 1/2 cup warm milk
- 2 tbsp sugar
- 2 1/4 tsp active dry yeast
- 3 1/2 cups all-purpose flour moderate protein content
- 1 tsp salt
- 1/4 cup unsalted butter softened
Laminating Butter
- 1 cup unsalted butter chilled, high-fat European-style
Optional Glaze
- Milk or non-dairy milk For brushing (optional)
Instructions
- Preparing the Dough: Combine warm milk, sugar, and active dry yeast in a bowl. Let it sit for 5–10 minutes until frothy.
- In a large bowl, mix all-purpose flour and salt. Gradually incorporate the yeast mixture and softened butter into the dry ingredients. Stir until the dough comes together.
- Transfer the dough to a floured surface and knead it for about 8–10 minutes. The dough should be smooth, elastic, and slightly tacky but not sticky. Cover with a clean towel and let it rest for 30 minutes.
- Laminating the Dough: Chill the block of unsalted butter until firm, then flatten it into a rectangle about 1/4 inch thick.
- Roll out the rested dough into a larger rectangle, ensuring it’s slightly thicker than the butter slab. Place the butter in the center of the dough and fold the edges over it like an envelope. Seal the seams to trap the butter inside.
- Roll the dough gently, maintaining even thickness. Fold the dough into thirds, like folding a letter, and rotate it 90 degrees. Repeat the rolling and folding process 3–4 times, chilling the dough for 20 minutes between each fold to keep the butter firm.
- Shaping the Gipfeli: Roll the laminated dough into a large rectangle about 1/8 inch thick. Using a sharp knife or pastry cutter, divide it into evenly sized triangles. Aim for a base width of about 4 inches for each triangle.
- Take a triangle and gently stretch its base while pulling the tip outward. Roll it tightly from the base to the tip, forming a crescent. Place each Gipfeli on a parchment-lined baking sheet, with the tip tucked under to prevent unrolling during baking.
- Proofing and Baking: Cover the shaped Gipfeli with a damp towel and place them in a warm, draft-free area. Allow them to proof for approximately 1–2 hours, until nearly doubled in size.
- Preheat your oven to 375°F (190°C). Bake the Gipfeli for 18–22 minutes or until golden brown and the layers are visibly puffed. For an optional glossy finish, brush the tops with milk or a non-dairy alternative before baking.
- Allow them to cool on a wire rack before serving.
Notes
Experiment with fillings like chocolate, almond paste, ham and cheese, or spinach and feta for delicious variations.