How to Make the Perfect Gipfeli: A Swiss Pastry Delight

Introduction

If you’ve ever strolled through a Swiss bakery, you’ve likely come across Gipfeli, the country’s beloved buttery pastry. Similar to a croissant but with a slightly denser texture, Gipfeli is a staple of Swiss breakfasts and café culture. Its delicate, flaky layers and rich, buttery taste make it the perfect companion to a morning coffee or hot chocolate.

This guide will walk you through an authentic Gipfeli recipe, from preparing the dough to achieving that golden, crispy perfection. Whether you’re a seasoned baker or trying this pastry for the first time, our step-by-step instructions will help you recreate this Swiss delight in your kitchen. Let’s get baking!

What is Swiss Gipfeli?

Origin and History of Gipfeli

Gipfeli has been a cherished part of Swiss breakfast culture for centuries, offering a delightful alternative to the French croissant. While both pastries share a similar crescent shape, Gipfeli has a unique identity that sets it apart.

The Swiss Take on the Croissant

Gipfeli comes from the Swiss-German dialect, meaning “little peak” or “crescent.” Though its origins trace back to Austria and France—where flaky, buttery pastries were already popular—the Swiss adapted the concept to suit local tastes. Unlike the traditional French croissant, which has a crispier and airier texture due to its high butter content and multiple laminations, Gipfeli is slightly denser and less greasy, making it a favourite among Swiss locals.

A Staple of Swiss Breakfast Culture

Gipfeli is a must-have item in Swiss bakeries and supermarkets, often enjoyed with coffee, tea, or hot chocolate for breakfast or as a mid-morning snack. In many Swiss households, freshly baked Gipfeli is a weekend treat with jam, butter, or cheese. You’ll also find variations of this pastry in different Swiss regions, with some filled with almond paste, chocolate, or ham and cheese.

The Evolution of Gipfeli

Over the years, Gipfeli has evolved to accommodate modern tastes and dietary preferences. While the classic butter Gipfeli remains the most popular, whole wheat, spelt, and vegan versions are now available. This adaptability has helped Gipfeli maintain its status as a timeless favourite in Switzerland and beyond.

Whether you’re enjoying a freshly baked Gipfeli at a Zurich café or making them at home, this pastry brings warmth and comfort to those who savour its rich history and delightful taste.

Gipfeli vs. Croissant: What’s the Difference?

At first glance, Swiss Gipfeli and French croissants look quite similar. Both have a crescent shape, flaky layers, and a buttery aroma. However, if you take a closer look—and a bite—you’ll notice some key differences in texture, taste, ingredients, and preparation.

1. Texture and Consistency

One of the biggest differences between Gipfeli and croissants lies in their texture.

• Gipfeli has a slightly denser and firmer bite than the airy and ultra-flaky French croissant. This is because it contains less butter and has fewer layers of laminated dough.
• Croissants, conversely, are known for their light, crispy, and delicate layers, which easily flake apart due to the high butter content and multiple folds in the dough.

2. Ingredients and Butter Content

While both pastries use a similar base of flour, yeast, butter, milk, and sugar, the difference in butter content sets them apart.

• Gipfeli contains less butter, making it a little drier and less greasy. Some versions even use a small amount of oil instead of butter to create a more bread-like consistency.
• Croissants rely on generous amounts of butter between layers, which gives them their signature soft and melt-in-your-mouth texture.

Some Swiss Gipfeli recipes may include spelt or whole wheat flour for a heartier texture, while croissants typically stick to refined white flour for a lighter feel.

3. Taste and Flavor Profile

Because Gipfeli has less butter and sugar, it tends to have a milder and more neutral taste, making it versatile for sweet and savoury fillings. You’ll often find variations filled with almond paste, chocolate, or ham and cheese in Swiss bakeries.

Croissants, however, have a rich, buttery flavour with a slightly sweet undertone, even in plain form. This makes them ideal for sweet pastries like pain au chocolat or almond croissants.

4. Preparation and Baking Techniques

• Croissants require precise lamination—a technique of folding butter into the dough multiple times to create distinct flaky layers. This process is time-consuming and requires chilling between folds to maintain the layers.
• Gipfeli, while laminated, has fewer layers and is often easier to make at home. Some versions even use a yeasted dough without lamination, making them closer to a soft bread roll than a croissant.

5. Shape and Appearance

Both pastries have a crescent shape, but there are subtle differences:

• Gipfeli is often smaller and more compact, with a slightly tighter roll.
• Croissants tend to be larger, with clearly defined layers and a more pronounced flakiness.

Which One Should You Choose?

If you love a flaky, buttery pastry that melts in your mouth, a croissant is the way to go. But if you prefer a less greasy, slightly denser pastry that pairs well with both sweet and savoury flavours, Gipfeli is a perfect choice! Either way, both are delicious in their own right and worth trying.

Popular Variations of Gipfeli

While the classic butter Gipfeli remains a staple in Swiss bakeries and breakfast tables, several delicious variations cater to different tastes and preferences. From sweet-filled treats to savoury delights, here are some of the most popular types of Gipfeli you’ll find in Switzerland and beyond.

1. Butter Gipfeli (Butter Croissant)

This is the most traditional and widely enjoyed version of Gipfeli. Made with flour, yeast, milk, a touch of sugar, and butter, this variation has a slightly denser texture than a French croissant while maintaining a flaky exterior. It’s typically enjoyed plain or with butter, jam, or honey for breakfast.

2. Schoggi-Gipfeli (Chocolate-Filled Gipfeli)

Schoggi-Gipfeli (Swiss-German for “chocolate Gipfeli”) is a must-try for those with a sweet tooth. This variation features a rich chocolate filling, often made with Swiss dark chocolate or chocolate hazelnut spread. Some versions have a drizzle of melted chocolate on top or a light dusting of powdered sugar for extra sweetness.

3. Mandel-Gipfeli (Almond Croissant-Style Gipfeli)

Inspired by the French almond croissant (croissant aux amandes), Mandel-Gipfeli is filled with a sweet almond paste or frangipane, then topped with sliced almonds and a sprinkle of powdered sugar. This version is particularly popular in Swiss cafés and bakeries as a sweet treat with coffee.

4. Vollkorn-Gipfeli (Whole Wheat Gipfeli)

A healthier twist on the classic, Vollkorn-Gipfeli is made with whole wheat or spelt flour, making it more fibre-rich and slightly denser than the traditional version. It has a nuttier flavour and is often enjoyed with savoury spreads, cheese, or smoked salmon.

5. Käse-Gipfeli (Cheese-Filled Gipfeli)

A favourite among savoury pastry lovers, Käse-Gipfeli is filled with Swiss cheese such as Gruyère or Emmental before being baked to golden perfection. Some versions even include ham, making it a popular quick breakfast or snack choice. The cheese melts inside, creating a gooey, delicious bite.

6. Laugen-Gipfeli (Pretzel-Style Gipfeli)

This unique variation combines the best of both worlds: the soft chewiness of a pretzel with the buttery layers of Gipfeli. The dough is briefly dipped in a lye solution before baking, giving it a deep golden-brown crust and a slightly salty flavour. Laugen-Gipfeli is often topped with coarse salt or sesame seeds and pairs well with Swiss cheese and cold cuts.

7. Vegan Gipfeli

With the rise of plant-based diets, vegan Gipfeli has become increasingly popular. Instead of butter and milk, these versions use plant-based margarine or coconut oil for lamination. The result is a deliciously flaky pastry that’s completely dairy-free but rich in flavour.

8. Ham and Cheese Gipfeli

This is a savoury, protein-packed version where the dough is filled with sliced ham and melted cheese and baked until golden. It’s a popular on-the-go breakfast option in Switzerland and is often found in train station bakeries and cafés.

Which Gipfeli Variation Should You Try?

Whether you prefer a classic butter Gipfeli, a sweet almond-filled treat, or a savoury cheese-filled option, there’s a version of this Swiss pastry for everyone. If you’re making Gipfeli at home, you can experiment with different fillings to create custom variations!

Step-by-Step Gipfeli Recipe

Ingredients Needed for Gipfeli

To make authentic Swiss Gipfeli, simple ingredients create a rich, flaky, and slightly denser pastry than a croissant. Whether you’re making the classic Butter Gipfeli or experimenting with different variations, these ingredients form the foundation of your dough.

1. Basic Dough Ingredients

The dough for Gipfeli is similar to a croissant but uses slightly less Butter, giving it a firmer texture. Here’s what you’ll need:

• All-Purpose Flour (500g / 4 cups) – Provides the structure for the dough. You can substitute with bread flour for a slightly chewier texture or whole wheat flour for a more rustic version.
• Milk (250ml / 1 cup, lukewarm) – Helps create a soft dough and adds richness. Whole milk is best, but you can use plant-based milk as a vegan option.
• Unsalted Butter (80g / ⅓ cup, softened) – Adds flavour and tenderness to the dough. For a vegan version, use plant-based margarine.
• Active Dry Yeast (10g / 1 tbsp) – Helps the dough rise and creates a light, airy texture. Instant yeast can also be used, but the activation process must be adjusted accordingly.
• Sugar (40g / 3 tbsp) Gives the dough slightly sweetness and enhances browning. Reduce the sugar for a more savoury version.
• Salt (1 tsp) – Balances the sweetness and enhances the flavour.
• Egg (1, for brushing) – Gives the Gipfeli a golden, shiny crust. You can brush it with plant-based milk if you make a vegan version.

2. Butter for Lamination (Optional for Extra Flakiness)

Although Gipfeli uses less Butter than croissants, some versions still incorporate lamination (the folding of Butter into the dough) to achieve a flakier texture. If you want a more croissant-like Gipfeli, you can add:

• Cold Butter (150g / ⅔ cup, for lamination) – This is rolled between the dough layers to create a light, flaky structure. If skipping lamination, you can use softened Butter in the dough instead.

3. Optional Fillings and Toppings

Depending on the type of Gipfeli variation you want to make, you can add different fillings or toppings:

• Chocolate (for Schoggi-Gipfeli) – Use Swiss dark chocolate, milk chocolate, or a chocolate hazelnut spread.
• Almond Paste (for Mandel-Gipfeli) – A sweet almond filling similar to French almond croissants.
• Swiss Cheese (for Käse-Gipfeli) – Gruyère, Emmental, or Appenzeller cheese work well.
• Ham (for Ham & Cheese Gipfeli) – Use thinly sliced ham combined with Cheese for a savoury version.
• Sesame or Poppy Seeds – Adds a nutty crunch to the crust.
• Powdered Sugar or Glaze – Perfect for sweet variations like almond or chocolate Gipfeli.

Ingredient Substitutions and Variations

• Vegan Alternative – Replace Butter with vegan margarine and use plant-based milk. Instead of an egg wash, brush with oat or almond milk for a golden finish.
• Whole Wheat Version – Use 50% whole wheat flour and 50% all-purpose flour to balance texture and health benefits.
• Low-Sugar Option – Reduce sugar for less sweet dough, ideal for savoury versions.

Dough Preparation & Lamination

The process of making Gipfeli dough is similar to croissant dough but slightly less buttery, resulting in a flaky yet more structured pastry. Proper dough preparation and lamination are key to achieving the signature light and airy texture of Swiss Gipfeli. Here’s a step-by-step guide to ensure success.

Step 1: Preparing the Dough

Before you begin laminating with butter, you must create a smooth, elastic dough that will serve as the base for your Gipfeli.

1. Activate the Yeast

• Combine lukewarm milk (about 100°F or 38°C) with sugar and active dry yeast in a small bowl. Stir gently and let it sit for about 5–10 minutes until it becomes frothy.
• If using instant yeast, you can mix it directly with the flour without activating it separately.

2. Mix the Dough Ingredients

• In a large mixing bowl (or stand mixer with a dough hook), combine:
  • Flour (all-purpose or bread flour)
  • Salt (keep it separate from the yeast initially)
  • Softened butter (not melted)
• Add the activated yeast mixture and start kneading until the dough comes together.

3. Knead the Dough

• If kneading by hand, work the dough on a lightly floured surface for 10–12 minutes or until it becomes smooth and elastic.
• If using a stand mixer, knead for 6–8 minutes on low-medium speed.
• The dough should be soft but not sticky—add more flour if it feels too wet.

4. First Rise (Bulk Fermentation)

• Shape the dough into a ball and place it in a lightly greased bowl. Cover with a clean kitchen towel or plastic wrap.
• Let it rise at room temperature for about 1.5–2 hours or until it doubles in size.
• You can refrigerate the dough overnight if you prefer a longer fermentation (which enhances flavour).

Step 2: Laminating the Dough (Creating Flaky Layers)

Lamination is folding butter into the dough to create distinct flaky layers. This step is optional for traditional Gipfeli but highly recommended for a more croissant-like texture.

1. Prepare the Butter Block (Beurrage)

• Place 150g (⅔ cup) of cold unsalted butter between two sheets of parchment paper.
• Using a rolling pin, flatten it into a rectangle (about 6×8 inches or 15×20 cm).
• Refrigerate the butter for 20–30 minutes, so it’s cold but still pliable.

2. Roll Out the Dough

• Lightly flour a work surface and roll the chilled dough into a large rectangle (about 12×16 inches or 30×40 cm).
• Place the butter block in the centre of the dough.

3. Enclose the Butter (Letter Fold)

• Fold the left and right sides of the dough over the butter, meeting in the middle.
• Press the edges together to seal the butter inside.

4. First Fold & Chill

• Roll out the dough again into a long rectangle, then fold it into thirds, like folding a letter.
• Wrap in plastic wrap and chill for 30 minutes in the refrigerator.

5. Repeat the Lamination Process

• Roll out the dough again, fold it into thirds, and chill.
• Repeat this twice (three folds) to create flaky layers.
• After the final fold, chill the dough for at least 1 hour before shaping the Gipfeli.

Why Lamination is Important for Gipfeli

• Creates flaky, airy layers instead of a dense texture.
• Helps retain moisture inside the dough while baking.
• Gives the Gipfeli its signature light crispiness on the outside while remaining soft inside.

Baking & Serving

Once your Gipfeli dough has been properly prepared, laminated, and shaped, baking and serving are crucial to getting that perfect golden-brown, flaky result. Here’s a detailed guide on how to bake your Gipfeli perfectly and serve them in a way that will make everyone’s mouth water.

Step 1: Preheat the Oven

To ensure your Gipfeli bake evenly and rises beautifully, preheat your oven to the right temperature:

• Temperature: Set your oven to 375°F (190°C) for a traditional Gipfeli. If your oven has a convection setting, you can bake them at a slightly lower temperature, around 350°F (175°C), to ensure even heat distribution.
• Baking Surface: Place an oven rack in the middle of the oven to allow optimal heat circulation.

Step 2: Prepare the Gipfeli for Baking

Before you place the Gipfeli in the oven, a few steps will ensure they come out beautifully golden and flaky.

1. Egg Wash for a Golden Finish

To achieve a shiny, golden crust, you’ll need to brush the tops of your Gipfeli with an egg wash:

• Egg Wash: Beat 1 egg with a tablespoon of water or milk. Use a pastry brush to gently apply the egg wash to each Gipfeli, covering the surface evenly without allowing the wash to drip down the sides.
• For a Vegan Version, Use plant-based milk or a mixture of maple syrup and water for a golden, slightly sweet finish.

2. Optional Toppings

For added flavour and texture, sprinkle the tops of your Gipfeli with optional toppings, depending on the variation you’re making:

• Sesame seeds or poppy seeds for a savoury touch, especially if you’re making a cheese or ham-filled version.
• Sliced almonds for a sweet almond Gipfeli gives the pastry a crunchy finish.
• Sugar for sweet versions like chocolate or almond-filled Gipfeli.

Step 3: Baking the Gipfeli

Carefully place the prepared Gipfeli on a parchment-lined baking sheet, leaving space between each one to allow for expansion as they bake.

• Baking Time: Bake the Gipfeli for about 15–20 minutes or until golden brown and crispy. Keep an eye on them, as baking times can vary depending on your oven and the size of your pastries.
• Check for Doneness: When tapped on the bottom, the Gipfeli should feel light and sound hollow. The surface should be a deep golden brown, and the layers should be visibly puffed and flaky.

Tip: For a super crispy bottom, you can use a pizza stone or baking steel to bake your Gipfeli. This will help distribute the heat more evenly and provide an extra-crunchy crust.

Step 4: Cooling and Serving

Once your Gipfeli is baked to perfection, allowing them to cool properly to avoid sogginess is essential.

Cooling

• Let the Gipfeli cool on a wire rack for 5–10 minutes before serving. This allows air to circulate and helps maintain its crispness.
• If you’re serving them fresh, try to serve them while they’re still warm to enjoy the flakiness at its best.

Serving Suggestions

• Classic Breakfast: Serve Gipfeli warm with butter, jam, or honey. You can also add a spread of Nutella or hazelnut cream for a sweet treat.
• Savoury Twist: For savoury versions like cheese-filled Gipfeli, pair them with a light salad, a soft-boiled egg, or a dollop of mustard.
• For a Sweet Tooth: Serve chocolate or almond Gipfeli with fresh fruit, coffee, or a dollop of whipped cream for a decadent dessert.
• Brunch Option: Place Gipfeli in a basket with fresh fruit, cheese, or cold cuts to serve at a brunch gathering or for a special occasion.

Storage Tips

• If you have leftovers, store your Gipfeli in an airtight container at room temperature for up to 2 days. For longer storage, wrap them individually and place them in the freezer for up to 1 month. When ready to eat, reheat them in the oven at 350°F (175°C) for about 5 minutes for that fresh-out-of-the-oven taste.

Enjoy Your Perfect Gipfeli!

Now that your Gipfeli is baked and ready to serve enjoy this delicious Swiss pastry with family and friends or as a personal treat with your favourite drink. Whether you’re serving them for breakfast, brunch, or as an afternoon snack, your Gipfeli will surely impress!

Conclusion

Making Swiss Gipfeli at home is a rewarding and delightful experience that combines the art of baking with the joy of enjoying a timeless Swiss pastry. From the delicate process of preparing the dough and laminating it for that perfect flaky texture to the satisfaction of pulling golden-brown, crispy Gipfeli from the oven, each step brings you closer to a delicious, authentic treat.

Pairing your freshly baked Gipfeli with a cup of coffee or a warm, comforting Swiss hot chocolate will transport you to the heart of Switzerland, offering an authentic and cosy experience perfect for breakfast, brunch, or any special occasion. The buttery, flaky layers of the Gipfeli complement these drinks beautifully, creating a harmonious combination that will leave you craving more.

I encourage you to try this Gipfeli recipe at home and share your results with friends and family. Whether you stick with the classic version or experiment with fillings and toppings, each Gipfeli you make is unique. Don’t forget to share your baking adventures—let us know how your pastries turned out and if you added any fun twists to the recipe!