Swiss Gipfeli: Flaky, Buttery Croissants for Every Occasion
There’s nothing like the smell of freshly baked Swiss gipfeli-those golden, flaky croissants that taste like a hug from Grandma. My first attempt at these was in a tiny college kitchen, channeling my Swiss roots and Grandma Eleanor’s faded recipe notes. Now, these pastries are a family tradition, perfect for brunch, holiday mornings, or a cozy midnight snack.
Why you’ll love this recipe:
Quick & Easy: Ready in under 2 hours-no three-day croissant marathon here!
Super Flaky: Cold butter slices and a simple fold-and-chill method create irresistible layers.
Versatile: Fill with ham and cheese, shape into festive wreaths, or keep them classic and buttery.
Easy Gipfeli Recipe
Activate Yeast: Mix active dry yeast and sugar into warm milk. Wait for that foamy “coffee time” moment-if it doesn’t bubble, start over!
Mix Dough: Cut cold butter into flour until pea-sized crumbs form. (Pro tip: Freeze butter first!)
Fold & Chill: Roll, fold, and chill the dough, rotating 90° between each fold. This builds those signature flaky layers.
Shape: Cut triangles, roll tightly, and place on a baking sheet.
Egg Wash & Bake: Brush with egg wash (add a bit of honey for shine) and bake until golden brown.
Want the full step-by-step guide, pro tips, and variations? Find it all at my Easy Gipfeli Recipe!
These gipfeli are more than just breakfast-they’re a slice of edible history. Try them and let me know how yours turn out!
