Easy Gipfeli Recipe
Gipfeli is a beloved Swiss pastry that's light, flaky, and perfect for any time of the day. This easy Gipfeli recipe simplifies the process, allowing you to create golden, delicious pastries reminiscent of a Swiss bakery in your own kitchen.
Ingredients
- 500 g all-purpose flour
- 250 g unsalted butter cold
- 250 ml milk lukewarm
- 7 g instant yeast
- 50 g sugar
- 1 tsp salt
- 1 egg beaten (for egg wash)
Instructions
- Prepare the Dough:
- In a large bowl, mix the flour, sugar, salt, and instant yeast.
- Add the lukewarm milk and mix until a soft dough forms.
- Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
- Incorporate the Butter:
- Roll out the risen dough into a large rectangle on a floured surface.
- Slice the cold butter into thin pieces and arrange them evenly over two-thirds of the dough.
- Fold the unbuttered third over half of the buttered section, then fold the remaining third on top, like folding a letter.
- Turn the dough 90 degrees, roll it out again into a rectangle, and repeat the folding process without adding more butter.
- Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- Shape the Gipfeli:
- Roll out the chilled dough into a large rectangle, about 5mm thick.
- Cut the dough into triangles with a base of approximately 10cm.
- For filled Gipfeli, place a small amount of your chosen filling (e.g., chocolate chips, jam, ham, cheese) near the base of each triangle.
- Starting from the base, roll each triangle towards the tip to form a crescent shape.
- Place the rolled Gipfeli on a baking sheet lined with parchment paper, ensuring the tip is tucked underneath to prevent unrolling during baking.
- Final Rise and Baking:
- Cover the shaped Gipfeli with a damp cloth and let them rise for about 20 minutes.
- Preheat the oven to 200°C (392°F).
- Brush the Gipfeli with the beaten egg to give them a shiny finish.
- Bake for 15-20 minutes or until golden brown.
- Remove from the oven and let them cool slightly before serving.
Notes
- For a sweeter version, consider adding a tablespoon of sugar to the dough.
- Ensure the butter remains cold during the folding process to achieve flaky layers.
- Gipfeli can be stored in an airtight container for up to two days.
- Reheat them in the oven for a few minutes to restore freshness.
- Feel free to experiment with various fillings, both sweet and savory, to suit your preferences. This recipe offers a straightforward approach to making traditional Swiss Gipfeli at home, allowing for customization to match your taste.