Swiss Croissants Made Easy: The Ultimate Gipfeli Recipe

If you love flaky, buttery pastries, you must try Gipfeli, the Swiss version of croissants. Unlike traditional French croissants, Gipfeli are slightly less buttery but still delightfully light and airy, making them a popular choice for Swiss breakfasts. Whether paired with jam, honey, or just a cup of coffee, these golden pastries are a true treat.

In this guide, we’ll walk you through a simple homemade Gipfeli recipe, covering everything from ingredients and dough preparation to baking tips for the perfect crisp and fluffy layers. If you’ve ever wanted to bring the taste of Swiss bakeries into your kitchen, this step-by-step recipe will help you do just that! Let’s get started.

What Makes Swiss Gipfeli Special?

1. The Unique Texture and Flavor

One of the defining characteristics of Gipfeli is its delicate balance between crispiness and softness. Unlike French croissants, which are known for their intensely buttery layers, Swiss Gipfeli has a lighter, less greasy texture while still being delightfully flaky. This subtle difference makes them a favorite among those who enjoy a croissant-like pastry that doesn’t feel too rich or heavy.

A Lighter, More Delicate Pastry

Swiss Gipfeli are often made with less butter compared to their French counterparts. While French croissants rely on intense lamination (layering of butter and dough) to create ultra-flaky layers, Gipfeli uses a softer, yeast-based dough that results in a more tender bite. This makes them easier to digest and perfect for a light breakfast or afternoon snack.

Mild Sweetness with a Buttery Finish

Gipfeli also has a slightly sweet, milky flavor, thanks to the milk and sugar in the dough. The sweetness is not overpowering, making them versatile—you can enjoy them plain, dusted with powdered sugar, or paired with jam and honey. Despite having less butter, a well-made Gipfeli still delivers a rich, buttery finish that melts in your mouth with each bite.

A Crisp Exterior with a Soft, Airy Interior

The outer crust of a freshly baked Gipfeli is golden brown and slightly crisp, giving way to a soft, airy interior. The balance between a light crunch and a fluffy center makes this Swiss pastry unique. When baked correctly, you get a delicate crispness on the outside that contrasts beautifully with the soft, almost pillowy layers inside.

This unique texture and flavor profile set Gipfeli apart from other pastries, making them a must-try for anyone who loves baked goods with a refined, delicate taste. Whether you prefer them plain, filled with chocolate, almonds, or cheese, or simply enjoyed with a warm cup of coffee, Swiss Gipfeli offers a delightful twist on the classic croissant experience.

2. Ingredients You Need for Gipfeli

To make authentic Swiss Gipfeli, you’ll need a handful of simple, high-quality ingredients to create the perfect flaky, golden pastry. Each ingredient plays a crucial role in achieving the signature light texture, mild sweetness, and crisp exterior of Gipfeli. Let’s break them down:

1. Flour – The Foundation of the Dough

The type of flour you use can significantly impact the texture and structure of your Gipfeli. Ideally, you should use:

• All-purpose flour provides a balanced structure, keeping the pastry soft yet sturdy.
• Bread flour (optional) – If you want a slightly chewier and more structured dough, mixing bread flour and all-purpose flour can improve the final texture.

Okay, high-quality flour ensures your Gipfeli have a light and airy crumb while still holding their shape and layers.

2. Yeast – The Secret to a Light, Airy Dough

Gipfeli are yeast-leavened pastries, which means the dough rises before baking, giving them their signature soft, fluffy interior. You can use:

• Active dry yeast must be activated in warm milk before adding it to the dough.
• Instant yeast – This can be mixed directly with dry ingredients, making the process faster.

Proper yeast activation ensures your Gipfeli dough rises well, creating those beautifully soft, airy layers.

3. Milk – Adds Moisture and Flavor

Instead of water, warm milk is used in the dough, giving Gipfeli a richer taste and softer crumb. It also:

• Enhances browning, helping the pastry achieve that golden, crispy crust.
• Adds slight sweetness, making Gipfeli taste subtly milky and smooth.

Whole milk works best for maximum flavor and tenderness, but you can use low-fat milk if needed.

4. Butter – The Key to Flaky Layers

Butter plays a significant role in Gipfeli’s flakiness and richness. While Swiss Gipfeli contains less butter than French croissants, it’s still essential for creating light, layered pastries. Here’s why:

• Cold butter helps create layers – When folded into the dough, it melts during baking, producing steam that lifts the layers, making Gipfeli flaky.
• Use high-quality European-style butter – This butter has a higher fat content, giving the pastry a richer taste.

Keep the butter cold while working with the dough to prevent it from melting too soon for best results.

5. Sugar – A Touch of Sweetness

Gipfeli has a mild sweetness from a small amount of sugar in the dough. This helps:

• Feed the yeast, aiding in fermentation and a better rise.
• Enhance the flavor, giving Gipfeli its characteristic delicate sweetness.

Some variations include a bit of honey instead of sugar for a natural touch of sweetness.

6. Salt – Balances the Flavors

A small pinch of salt is essential for enhancing the overall taste. It:

• Balances the sweetness, preventing the pastry from tasting too bland.
• Strengthens the gluten structure, helping the dough hold its shape.

Always add salt separately from the yeast to avoid deactivating the yeast’s rising power.

7. Egg Wash – For a Golden, Shiny Finish

Before baking, Gipfeli is traditionally brushed with an egg wash (a mix of beaten egg and a splash of milk or water). This:

• Gives the pastries a glossy, golden-brown crust.
• Adds a slight crispness to the exterior.

For an extra crispy finish, you can use egg yolk instead of a whole egg for the wash.

Optional Additions for Variations

While classic Gipfeli is plain, you can customize them with various fillings or toppings:

• Chocolate Gipfeli – Add a few chocolate pieces inside before rolling.
• Almond-filled Gipfeli – A sweet almond paste filling for a nutty twist.
• Cheese-filled Gipfeli – A savory variation with Swiss cheese inside.
• Sesame or poppy seeds – Sprinkle on top for extra texture and flavor.

Final Thoughts

Using high-quality ingredients is the key to perfect Swiss Gipfeli. Each element—from the flour and yeast to the butter and milk—works together to create a light, flaky, and flavorful pastry. Once you have all the ingredients ready, you’re just a few steps away from baking your authentic Swiss croissants at home!

3. The Role of Laminated Dough in Swiss Pastries

Laminated dough is the foundation of many beloved pastries, including croissants, puff pastry, and Swiss Gipfeli. This technique involves layering butter within the dough through a series of folds and rollouts, creating a flaky, airy texture when baked. While French croissants are known for their intense buttery layers, Swiss Gipfeli uses a slightly different approach, resulting in a lighter, more delicate pastry. Let’s explore the importance of laminated dough in Swiss pastries and how it affects the texture, structure, and final flavor.

1. What is Laminated Dough?

Laminated dough is a pastry dough that undergoes a folding and rolling process to create thin alternating layers of dough and butter. When baked, the butter in the layers melts and releases steam, which puffs up the dough, creating delicate, flaky layers.

The lamination process gives Swiss pastries like Gipfeli their crisp outer shell and soft, airy interior. However, unlike traditional French puff pastry, which contains hundreds of layers, Gipfeli dough has fewer folds, making it slightly less flaky and more bread-like.

2. The Difference Between Swiss Gipfeli and French Croissants

Although both pastries use laminated dough, there are some key differences:

• Butter content – Croissants have a higher butter-to-dough ratio, leading to a more buttery and flaky texture. Gipfeli, on the other hand, has less butter, resulting in a lighter, less greasy pastry.
• Texture – While croissants are super flaky and crispy, Gipfeli has a slightly firmer, bread-like texture while maintaining a flaky outer crust.
• Sweetness – Gipfeli often contains some sugar and milk in the dough, giving them a subtle sweetness that croissants lack.

These differences make Gipfeli unique among laminated pastries, offering a balanced texture between soft and crisp.

3. How Laminated Dough Affects the Baking Process

The process of laminating dough allows Swiss pastries to develop their characteristic layers and structure. Here’s how it impacts the final product:

• Layer Formation – The folding and rolling process creates thin layers of butter and dough. When baked, these layers expand, resulting in a light and airy pastry.
• Crisp Exterior – The butter melts as the pastry bakes, giving Gipfeli its golden-brown, crispy crust.
• Steam Expansion – The moisture in the butter turns into steam, pushing the layers apart and creating a delicate rise.
• Soft, Tender Interior – Since Gipfeli dough contains yeast, milk, and sugar, the interior stays moist and slightly chewy, distinguishing it from ultra-crispy puff pastries.

4. Tips for Perfect Laminated Dough

To achieve the best texture in Gipfeli, proper dough lamination is essential. Here are some key tips to get it right:

• Use cold butter – To create proper layers; the butter should stay solid during rolling and folding. If it melts too soon, the layers will not separate properly.
• Chill the dough between folds – Resting the dough in the fridge between each fold prevents the butter from softening and ensures a flaky texture.
• Roll evenly – Rolling the dough too thin or unevenly can cause some areas to bake improperly, leading to an inconsistent texture.
• Don’t overwork the dough – Too much kneading or handling can toughen the gluten, making the Gipfeli less light and tender.

Following these steps, you’ll achieve perfectly laminated Gipfeli dough, resulting in a golden, crisp, and airy pastry that embodies the best Swiss baking traditions.

Final Thoughts

Laminated dough is a crucial technique in Swiss pastry making, giving Gipfeli its flaky layers, light texture, and signature golden crust. While similar to French croissants, Gipfeli offers a less buttery, slightly breadier alternative, making them a perfect morning treat or snack. Mastering the lamination process is key to baking authentic Swiss Gipfeli at home, bringing the flavors of traditional Swiss bakeries right into your kitchen!

How to Make Swiss Gipfeli at Home

1. Step-by-Step Instructions

Making Swiss Gipfeli from scratch involves laminating the dough, shaping the pastries, and baking them to golden perfection. While the process requires patience, following these step-by-step instructions will help you achieve flaky, airy, and delicious Gipfeli every time.

Step 1: Preparing the Dough

Before you start laminating, you need to make the base dough. Unlike classic French croissants, Gipfeli dough contains some sugar and milk, giving it a slightly sweetness and a softer texture.

Ingredients for the Dough:

• 500g all-purpose flour
• 10g salt
• 10g sugar
• 7g instant yeast (or 25g fresh yeast)
• 300ml lukewarm milk
• 30g unsalted butter (softened)

Instructions:

1. Activate the yeast – Mix it with lukewarm milk in a small bowl and let it sit for 5–10 minutes until foamy.
2. Mix dry ingredients – Combine the flour, salt, and sugar in a large bowl.
3. Combine wet and dry ingredients – Slowly add the yeast-milk mixture to the dry ingredients while stirring.
4. Knead the dough – Add softened butter and knead for 8–10 minutes until smooth and elastic.
5. Let it rise – Place the dough in a greased bowl, cover it with a kitchen towel, and let it rise in a warm place for 1.5–2 hours or until it is doubled.

Step 2: Preparing the Butter Block

Laminating the dough requires a sheet of cold butter, which will be folded into the dough to create layers.

How to Make the Butter Block:

• Use 250g unsalted butter – Place it between two sheets of parchment paper.
• Roll it out into a rectangle (about 20×20 cm / 8×8 inches).
• Chill for 30 minutes in the fridge before laminating.

Step 3: Laminating the Dough

This step involves folding and rolling the butter into the dough to create the signature flaky layers of Gipfeli.

1. Roll out the dough – On a lightly floured surface, roll the dough into a rectangle about twice the size of the butter block.
2. Place the butter in the center – Fold the dough like an envelope, sealing the edges.
3. Roll out and fold – Roll the dough into a long rectangle, then fold it into thirds (letter fold).
4. Chill for 30 minutes – Place the dough in the fridge to keep the butter cold.
5. Repeat the folding process twice, chilling for 30 minutes between each fold.

After the final fold, let the dough rest for at least 1 hour in the fridge before shaping the Gipfeli.

Step 4: Shaping the Gipfeli

Once the dough is laminated and chilled, it’s time to shape the Gipfeli.

1. Roll out the dough – Lightly flour your work surface and roll the dough into a large rectangle (about 5mm thick).
2. Cut into triangles – Use a sharp knife or pizza cutter to cut equal-sized triangles (about 8–10 cm at the base).
3. Shape the Gipfeli – Starting from the base of each triangle, gently roll it up toward the tip, slightly stretching the dough as you roll.
4. Curve the edges slightly – This gives them the classic crescent shape.

Step 5: Final Proofing

The shaped Gipfeli needs a final rise before baking to ensure a soft and airy texture.

1. Place them on a baking sheet lined with parchment paper, leaving space between them.
2. Cover with a kitchen towel and let them rise at room temperature for 1–1.5 hours or until they look puffed and airy.

Step 6: Baking the Gipfeli

Now it’s time to bake your beautifully risen Gipfeli to golden perfection.

1. Preheat the oven to 200°C (390°F).
2. Prepare an egg wash – Beat one egg yolk with a tablespoon of milk and brush it over each Gipfeli for a shiny, golden crust.
3. Bake for 15–18 minutes – Until they turn a beautiful golden-brown color.
4. Cool before serving – Let them cool on a wire rack for a few minutes before enjoying.

Final Thoughts

Making Swiss Gipfeli from scratch is a rewarding process that requires patience and precision. By following these steps—from preparing the dough and laminating it correctly to shaping and baking—you’ll achieve perfectly flaky, airy, and delicious Gipfeli. Whether enjoyed with jam, butter, or coffee, these Swiss croissants will impress!

2. Pro Tips for Perfect Flaky Gipfeli

Achieving light, flaky, buttery Gipfeli requires attention to detail at every stage—from mixing the dough to baking. Here are some expert tips to help you constantly perfect your Swiss croissants.

1. Use High-Quality Butter for Better Layers

The butter you choose makes a huge difference in flakiness and flavor. Swiss Gipfeli relies on laminated layers, so a high-fat, European-style butter (82% fat or higher) works best.

Why? European butter has less water, leading to better layering and a more tender texture.

Tip: If your butter is too soft or melts into the dough, your layers won’t form correctly. Always keep the butter cold while laminating.

2. Keep Everything Cold

Temperature control is crucial when making Gipfeli. The butter should stay firm between the dough layers to create a flaky structure.

• Chill the dough after every fold (at least 30 minutes in the fridge).
• Work in a calm environment—if your kitchen is too warm, the butter might melt, ruining the layers.
• Use a marble or metal surface to roll out the dough, which helps keep everything cool.

Tip: If the dough feels warm or sticky at any point, stop and refrigerate it for 15–20 minutes before continuing.

3. Roll the Dough Evenly

To create uniform layers, the dough must be rolled out evenly and consistently when laminating.

• Always roll from the center outward, applying gentle, even pressure.
• Try to maintain a rectangular shape while rolling out the dough.
• Avoid pressing too hard, as it can push the butter out of the layers.

Tip: Use a ruler or guide to ensure consistent thickness (around 5mm).

4. Be Precise with Shaping

Proper shaping ensures even baking and a beautiful crescent shape.

• Cut your triangles evenly so that all your Gipfeli bake at the same rate.
• When rolling up the triangles, stretch the dough slightly for a more pronounced shape.
• Place the Gipfeli with the tip of the triangle facing downward on the baking tray, preventing them from unrolling in the oven.

Tip: Do not over-handle the dough! Too much touching can warm up the butter, ruining the layers.

5. Allow Enough Proofing Time

The final proofing step is essential for fluffy, airy Gipfeli. If you rush this step, they might turn out dense.

• Proof the shaped Gipfeli at room temperature for 1–1.5 hours before baking.
• Look for a puffy, slightly jiggly texture—but not over-proofed or deflated.

Tip: If your kitchen is cold, place the tray in a turned-off oven with a bowl of warm water to create a warm, humid environment.

6. Use an Egg Wash for a Perfect Golden Crust

An egg wash is key for that classic shiny, golden Gipfeli crust.

• Whisk one egg yolk with a tablespoon of milk and brush it lightly over the Gipfeli before baking.
• Avoid using too much egg wash—it can drip down and seal the layers, preventing them from expanding.

Tip: Apply the egg wash just before baking for the best color.

7. Bake at the Right Temperature

Baking at the correct temperature ensures even rising, flaky layers and a crisp golden crust.

• Preheat your oven to 200°C (390°F) before putting in the Gipfeli.
• Use convection mode if available, as it helps achieve even browning and better crispness.
• Bake for 15–18 minutes or until deep golden brown.

Tip: Rotate the tray halfway through baking for even browning.

8. Let Them Cool Before Serving

While eating them immediately is tempting, letting Gipfeli cool for 5–10 minutes helps the structure appropriately set.

Tip: Cool them on a wire rack so the bottoms don’t get soggy.

Final Thoughts

Mastering Swiss Gipfeli takes practice and patience, but with these pro tips, you’ll achieve light, airy, and irresistibly flaky pastries every time. Use high-quality butter, keep your dough cold, and follow careful lamination techniques for the best results.

3. Serving and Storing Gipfeli

Once your Swiss Gipfeli is freshly baked to golden perfection, the following steps involve serving and storing them properly to maintain their delightful texture and flavor. Here’s everything you need to know to ensure your Gipfeli stays fresh and ready for enjoyment.

Serving Gipfeli

Gipfeli are best served freshly baked while still warm, preserving their flakiness and rich buttery taste. Here are a few ways to serve them for a perfect treat:

1. Traditional Swiss Breakfast
2. Gipfeli is a staple in Switzerland for breakfast or brunch. They are typically enjoyed with a hot drink such as coffee, hot chocolate, or tea. You can slice them in half and spread some butter, Swiss jam, or honey for added flavor.
3. Pairing with Cheese or Cold Cuts
4. Gipfeli can be served with cheese (such as Gruyère or Emmental) or cold cuts like ham or smoked salmon for a savory take. This combination balances the sweetness of the pastry with the savory flavors.
5. Garnishing with Fruit or Nut Butter
6. Another excellent serving idea is to pair your Gipfeli with fresh fruit or a dollop of nut butter. The light, flaky texture of the pastry complements the natural sweetness of fruit, and the richness of the nut butter adds a nice contrast.
7. For Special Occasions
8. Gipfeli can also be part of a more extensive spread for special occasions, like tea parties, brunches, or holiday meals. Their delicate, buttery flavor will impress guests when arranged on a serving platter alongside other baked goods.

Storing Gipfeli

If you have leftovers or want to store your Gipfeli for later enjoyment, storing them correctly is essential to preserve their flakiness and texture. Here are some helpful tips for storing your freshly baked Swiss pastries:

1. Short-Term Storage
2. For up to 2 days, store your Gipfeli at room temperature in an airtight container or wrapped in parchment paper. Avoid storing them in plastic bags, as they can make the pastries lose their crispness. If you have multiple Gipfeli, you can separate them with wax paper to prevent them from sticking together.
3. Freezing Gipfeli for Longer Storage
4. Gipfeli can be frozen for up to 2 months if you plan to enjoy them later. Here’s how to freeze them properly:
   • Cool thoroughly after baking.
   • Wrap each Gipfeli in plastic wrap or aluminum foil to prevent freezer burn.
   • Place them in a freezer-safe bag or container.
   • When ready to enjoy them, you can reheat the Gipfeli in the oven at 180°C (350°F) for 5–10 minutes for a fresh, crispy finish.
5. Reheating Gipfeli
6. Reheating Gipfeli is essential to storing them, as it helps restore the texture and flavor. Avoid using the microwave, as it can make them soft and soggy. Instead, use the oven or toaster oven:
   • Preheat the oven to 180°C (350°F).
   • Warm the Gipfeli on a baking sheet for 5–7 minutes until the outside crisps up again.
   • Alternatively, you can reheat them in a toaster oven for 3–5 minutes on a low setting.

Final Thoughts on Serving and Storing Gipfeli

Serving and storing Gipfeli properly ensures you enjoy their flaky texture and buttery flavor for as long as possible. Whether served fresh with your favorite drink or stored for later enjoyment, these Swiss pastries are a versatile and indulgent treat that can fit into any meal or occasion. With the proper storage techniques and serving ideas, you’ll be able to enjoy Gipfeli at its very best every time.

A Chef’s Note

Creating the perfect Gipfeli may require time and attention to detail, but the reward is worth it. The flaky layers, buttery flavor, and delicate texture make these Swiss croissants a special treat. As with any pastry, the key to success lies in patience and precision—from working with cold ingredients to allowing the dough to rise correctly.

Remember, the beauty of Gipfeli is in the versatility it offers. Whether you enjoy them as part of a traditional Swiss breakfast or pair them with savory accompaniments, they will impress. And with the tips provided, you can be confident in your ability to recreate these Swiss delights in your kitchen.

So, don’t be afraid to experiment and make the recipe your own. Whether adding your favorite jam, serving them with cheese, or simply enjoying them fresh from the oven, the most important thing is to savor the experience of crafting something so rich in flavor and tradition.

Happy baking, and enjoy every flakey bite of your homemade Gipfeli!