Do you love flaky, buttery croissants? If yes, get ready to be blown away by the deliciousness of Gipfeli. It is the Swiss version of this classic pastry. But unlike its French cousin, Gipfeli takes things to a new level with its unique shape and richness.
Originating from Switzerland, Gpfeli has become a primary breakfast treat in many European countries. Do you know why? One bite of Gipfeli can transport you straight to heaven. You might be thinking of making Gipfeli a tedious task. But don’t let its amazing taste fool you; making Gpfeli at home is surprisingly easy.
Gipfeli Recipe
Course: cakes, puff pastry, pastryCuisine: frenchDifficulty: Easy8
servings3
hours2
Hours250
kcal per Gipfeli15-20
minutes30
g per GipfeliI will provide a step-by-step guide on how to make the perfect Gipfeli at home. I will discuss everything from choosing the right butter to mastering the tricky folding technique. So grab your apron, and let's get baking!
Ingredients
- Dough
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 tbsp sugar
- One packet (2 ¼ tsp) of active dry yeast
- ¾ cup warm milk (110°F / 45°C)
- ½ cup unsalted butter, cold and cut into small cubes
- One egg, beaten (for egg wash)
- Filling (optional)
- 4 oz dark chocolate, cut into small pieces
- 4 oz ham, thinly sliced
- 4 oz cheese, thinly sliced
Instructions
Prepare the Dough:
Mix the flour, salt, and sugar in a big bowl.
Take a small bowl, dissolve the yeast in warm milk, and let it sit for about 5 minutes until frothy.
Add the yeast mixture to the flour you have made and mix until a dough forms.
Knead the dough on a lightly floured surface for 10 minutes. Let it there until smooth and elastic.
Shape the dough into a ball and place it in a lightly greased bowl. Cover the balls with a damp cloth. Let it rise in a warm place for about 1 hour or until it doubles in size.
Roll and Fold the Dough:
Roll out the dough into a rectangle about ½ inch thick on a lightly floured surface.
Sprinkle the cold butter cubes evenly over two-thirds of the dough.
Fold the dough into thirds, like a letter, folding the unbuttered third over the middle third and then the remaining third over the top.
Roll out the dough again into a rectangle and fold it into thirds again.
Wrap the dough in plastic wrap and refrigerate for 1 hour.
Shape the Gipfeli:
After the dough has rested, roll it into a large rectangle about ¼ inch thick.
Cut the dough into triangles. Cut each with a base of about 4 inches and a height of about 6 inches.
If using a filling, place a small amount of chocolate, ham, or cheese at the base of each triangle.
Roll up each triangle from the base to the tip, forming a half-moon shape.
Place the Gipfeli on a baking sheet lined with parchment paper, with the tip of the triangle underneath to prevent unrolling.
Proof and Bake:
Cover the Gipfeli with a damp cloth and let them rise in a warm place for about 30 minutes.
Preheat the oven to 375°F (190°C).
Brush the Gipfeli with the beaten egg for a shiny finish.
Bake for 15-20 minutes or until golden brown.
Allow them to cool on a wire rack before serving.
Serving Suggestions
- Serve Gipfeli warm with butter and jam for a classic breakfast.
- Pair with a hot cup of coffee or tea.
- For a savory twist, serve with mixed greens and a light salad dressing.
Cooking Tips:
- Butter Handling: To achieve a flaky layer, use cold butter when incorporating it into the dough.
- Dough Resting: Allow sufficient time for the dough to rest and chill. This will make it easier to handle and roll out.
- Filling Options: Get creative with fillings. Use sweet options like Nutella or savory options like smoked salmon and cream cheese.
- Egg Wash: Add a teaspoon of milk or water to the beaten egg for an extra golden finish before brushing it on the Gipfeli.
Nutritional Information (per Gipfeli):
- Calories: 250
- Total Fat: 12g
- Saturated Fat: 7g
- Cholesterol: 45mg
- Sodium: 250mg
- Total Carbohydrates: 32g
- Dietary Fiber: 1g
- Sugars: 3g
- Protein: 6g
Would you like a detailed grocery list to make this recipe? That list will include all the ingredients in the necessary amounts with precise. Let me know your preference.
