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Gipfeli Recipe
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Gipfeli Recipe: Flaky Pastry Perfection at Home

Master the art of making traditional Swiss gipfeli with our comprehensive recipe guide.
Course Breakfast, Dessert
Cuisine American, French
Keyword Gipfeli Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 6
Calories 3544kcal
Author Alice Ketty

Equipment

  • Bowl
  • pitcher

Ingredients

For the Dough:

  • 500 g all-purpose flour
  • 10 g salt
  • 50 g sugar
  • 20 g fresh yeast (or 7g active dry yeast)
  • 300 ml cold milk
  • 1 egg (for egg wash)

For the Butter Layer:

  • 300 g cold unsalted butter

Instructions

Preparing the Dough

  • In a large bowl, mix the flour, salt, and sugar.
  • If using fresh yeast, crumble it into the cold milk and stir until dissolved. For dry yeast, sprinkle it over the cold milk and let it sit for 5 minutes before stirring.
  • Add the milk mixture to the dry ingredients and knead for about 10 minutes until you have a smooth, elastic dough.
  • Shape the dough into a rectangle, wrap it in plastic wrap, and refrigerate for at least 2 hours or overnight.

Preparing the Butter Layer

  • Place the cold butter between two sheets of parchment paper.
  • Using a rolling pin, pound and roll the butter into a rectangle about 20x30cm (8x12 inches).
  • Refrigerate the butter sheet until you're ready to use it.

Laminating the Dough

  • Roll out the chilled dough on a lightly floured surface into a rectangle about 30x50cm (12x20 inches).
  • Place the butter sheet in the center of the dough rectangle.
  • Fold the dough over the butter, encasing it completely. Pinch the edges to seal.
  • Roll the dough out into a long rectangle, about 20x60cm (8x24 inches).
  • Fold the dough in thirds, like a letter. This completes your first "turn."
  • Wrap the dough and refrigerate for 30 minutes.
  • Repeat steps 4-6 two more times, for a total of three turns. After the final turn, refrigerate the dough for at least 2 hours or overnight.

Shaping and Baking

  • Roll out the chilled dough into a large rectangle, about 30x90cm (12x36 inches) and 3-4mm thick.
  • Cut the dough into long, narrow triangles, each about 25cm (10 inches) long and 8cm (3 inches) wide at the base.
  • Starting from the wide end, roll each triangle tightly towards the point, slightly stretching the dough as you roll.
  • Place the shaped gipfeli on baking sheets lined with parchment paper, leaving space between each pastry.
  • Let the gipfeli rise in a warm place for about 1-2 hours, or until they've visibly puffed up.
  • Preheat your oven to 200°C (400°F).
  • Brush the gipfeli with beaten egg.
  • Bake for 15-20 minutes, or until golden brown and crispy.

Notes

Tips for Gipfeli Success

Making gipfeli can be a bit tricky, especially for first-timers. Here are some tips to help you achieve pastry perfection:

Temperature is Key

  • Keep your ingredients cold. This is crucial for achieving those flaky layers.
  • If at any point your dough becomes too soft or the butter starts to melt, pop it back in the fridge for 15-20 minutes.

Patience Pays Off

  • Don't rush the process. The resting periods are essential for developing flavor and texture.
  • Allow ample time for the final rise before baking. This ensures a light, airy texture.

Practice Makes Perfect

  • Don't be discouraged if your first batch isn't picture-perfect. Laminated doughs take practice.
  • Each time you make this gipfeli recipe, you'll improve your technique.

Nutrition

Calories: 3544kcal | Carbohydrates: 394g | Protein: 55g | Fat: 192g | Sugar: 67g