Gipfeli
Gipfeli, the Swiss cousin of the croissant, offers a denser texture and subtle sweetness that pairs beautifully with coffee, tea, or jam. Perfect for breakfast or a light snack, these crescent-shaped pastries are easy to make and endlessly versatile. Try classic butter Gipfeli or variations like nut-filled Nussgipfel or almond-flavored Mandelgipfel!
Equipment
- Mixing bowl
- Whisk
- Pastry cutter or fork
- Rolling pin
- Knife or pizza cutter
- Baking sheet
- Parchment paper
- Pastry brush
Ingredients
- 3 1/2 cups 440 g all-purpose flour
- 2 tbsp granulated sugar
- 1 tsp salt
- 1/2 cup 115 g cold unsalted butter, cubed
- 2 1/4 tsp active dry yeast
- 1 cup 240 ml warm milk
- 1 egg beaten (for brushing)
Instructions
- In a large bowl, mix flour, sugar, and salt. Rub in cold butter until crumbly. Dissolve yeast in warm milk; let it sit for 5-10 minutes. Combine with dry ingredients to form dough. Knead for 5-7 minutes until smooth.
- Place dough in a greased bowl, cover, and let it rise for 1 hour or until doubled.
- Divide dough into 2 portions. Roll each into a circle (~1/4 inch thick). Cut into 8 triangles.
- Place desired filling at the base of each triangle. Roll tightly into crescent shapes.
- Preheat oven to 375°F (190°C). Place crescents on a baking sheet, brush with egg, and bake for 15-18 minutes or until
Notes
Variations: Try savory fillings like ham and cheese or spinach and feta.
Storage: Store in an airtight container for 1-2 days at room temperature or freeze for up to 3 months.
Reheating: Warm in the oven at 350°F for 5-7 minutes for best texture.
Storage: Store in an airtight container for 1-2 days at room temperature or freeze for up to 3 months.
Reheating: Warm in the oven at 350°F for 5-7 minutes for best texture.