1. What is the difference between a croissant and a Gipfeli?

Although Gipfeli and croissants may look similar, they have key differences that set them apart. A traditional Gipfeli recipe contains less butter than a croissant, resulting in a slightly denser texture and a less greasy feel. In contrast, croissants rely on high butter content and multiple folds to achieve their signature ultra-flaky layers.

2. What is a Mandelgipfel?

A Mandelgipfel is a variation of Gipfeli made with almond filling. "Mandel" means almond in German, and this version of the pastry typically includes a sweet almond paste filling made from ground almonds, sugar, and egg whites. Sometimes, the outer crust is topped with sliced almonds and a light glaze for extra sweetness and crunch. Mandelgipfel is a favorite in Switzerland and Germany, perfect for those who love nutty, rich flavors.

3. What is the recipe for Mangria?

Mangria is not related to Gipfeli, but it is a cocktail made by mixing red wine, brandy, and citrus juice. It’s a fruitier and stronger version of sangria, often enhanced with orange liqueur and fresh fruit slices. The name "Mangria" combines "Man" and "Sangria," and it was originally created by comedian Adam Carolla. If you’re looking for a pastry to pair with Mangria, a sweet-filled Gipfeli, like a chocolate or almond version, would be a great match!

4. What is Nussgipfel?

A Nussgipfel (or Nussgipfeli) is a Swiss pastry filled with a rich nut mixture. "Nuss" means nuts in German, and this version of Gipfeli is commonly made with a hazelnut or almond filling. The filling is typically made from ground nuts, sugar, egg whites, and a hint of cinnamon, giving it a slightly sweet, spiced flavor. Some Nussgipfeli recipes also include honey or marzipan for extra richness. This pastry is a popular choice in Swiss bakeries, offering a delicious contrast between its crisp outer shell and soft, nutty center.

10 Reasons to Love This Gipfeli Recipe – The Best Swiss Crescent Roll You Must Try

Description

This authentic Gipfeli recipe will guide you step by step to making flaky, golden Swiss crescent rolls at home. Perfect for breakfast or brunch, these buttery pastries have a crisp exterior and soft, layered interior. Serve them with butter, jam, or coffee for a true Swiss bakery experience.

Ingredients

Scale

For the Dough:

3 ½ cups (450g) all-purpose flour
2 ¼ tsp (1 packet) active dry yeast
¾ cup (180ml) warm milk (100-110°F / 37-43°C)
¼ cup (50g) sugar
1 tsp salt
1 large egg
6 tbsp (85g) unsalted butter (softened)

For the Butter Layer (Lamination):

¾ cup (170g) cold European-style butter

For the Egg Wash:

1 egg yolk
1 tbsp milk

Instructions

1️⃣ Activate the Yeast: In a small bowl, mix warm milk, sugar, and yeast. Let it sit for 5-10 minutes until foamy.

2️⃣ Make the Dough: In a large bowl, combine flour, salt, softened butter, and the activated yeast mixture. Knead for 8-10 minutes until smooth.

3️⃣ First Proofing: Place the dough in a greased bowl, cover, and let it rise in a warm place for 1.5 to 2 hours or until doubled in size.

4️⃣ Prepare the Butter Block: Roll cold butter between parchment paper into a 7-inch square and refrigerate.

5️⃣ Laminate the Dough: Roll the dough into a 10×10 inch square, place the butter in the center, fold it over, and roll out into a 10×20 inch rectangle. Fold into thirds, chill for 30 minutes, and repeat this process two more times.

6️⃣ Shape the Gipfeli: Roll the dough into a thin rectangle, cut into triangles, and roll each one into a crescent shape.

7️⃣ Second Proofing: Let the shaped Gipfeli rise for 30-40 minutes on a baking sheet.

8️⃣ Bake the Gipfeli: Brush with egg wash, bake at 375°F (190°C) for 15-18 minutes, or until golden brown.

9️⃣ Serve & Enjoy: Let the Gipfeli cool for a few minutes, then enjoy warm with butter, jam, or coffee!

Notes

✔ Use cold butter for lamination to achieve the best flaky layers.
✔ For extra flavor, add a pinch of cinnamon or vanilla extract to the dough.
✔ Make-ahead tip: The dough can be refrigerated overnight for deeper flavor.
✔ Freezing option: Freeze shaped Gipfeli before the second proof; thaw and proof before baking.

Prep Time: 2 hours 30 minutes
Cook Time: 15 minutes
Category: Breakfast, Pastries
Method: Baking, Laminated Dough
Cuisine: Swiss

Nutrition

Serving Size: 1 Gipfeli
Calories: 220 kcal
Sugar: 4g
Sodium: 150mg
Fat: 12
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 1g
Protein: 5g
Cholesterol: 45mg

Keywords: Gipfeli recipe, Swiss crescent roll, homemade Gipfeli, Swiss pastry recipe, flaky breakfast pastry