Swiss Style Gipfeli Recipe
A light, flaky pastry reminiscent of the French croissant but with a distinct Swiss touch. It features a buttery crumb and slightly denser layers, perfect for sweet or savory fillings.
Equipment
- Large mixing bowl
- Pastry blender or food processor (optional)
- Rolling Pin
- Baking sheet
- Parchment paper
Ingredients
- 3 cups approx. 360g all-purpose flour
- 1 cup 225g unsalted butter, cold and cubed
- ¾ cup 180ml milk (warm to 110°F/43°C)
- 1 packet 2¼ tsp active dry yeast
- 2 tbsp sugar
- 1 tsp salt
(Optional) Almond paste, chocolate chips, or cheese
Instructions
- Warm milk to 110°F and dissolve sugar; sprinkle in yeast and wait for foam.
- Mix flour and salt in a large bowl. Cut in cold butter until pea-sized crumbs form.
- Stir in yeast mixture until dough just comes together.
- Chill dough for 30 minutes.
- Roll and fold dough in thirds; rotate, then repeat rolling and folding 3 times in total.
- Shape dough into triangles and roll each into a crescent.
- Let shaped pastries rise 45–60 minutes.
- Brush with egg wash (optional), then bake at 375°F (190°C) for 15–20 minutes or until golden.
Notes
Keep butter and dough cold throughout the process for best results.