What is the difference between a croissant and a gipfeli?

Croissants are usually lighter and more buttery, whereas gipfeli are thicker and less sugary. The Swiss version uses less butter and sugar, giving it a more delicate flavor . Gipfeli are typically smaller and lighter compared to the richer croissants from France.

What is a mandelgipfel?

A mandelgipfel is a variation of the classic gipfeli, with ground almonds added to either the dough or the filling. This creates a distinctive nutty taste and crunchy texture. Often, mandelgipfel pastries are topped with slivered almonds and a dusting of powdered sugar, adding sweetness and a pleasing contrast.

What is croissant called in Switzerland?

In Switzerland, the French-style croissant is also known as a “Gipfeli” or “Buttergipfeli.” The term “gipfeli” can refer to both the Swiss-style pastry and the French croissant-like version, although subtle differences in texture and flavor distinguish them. Locally, people often appreciate both forms for their unique characteristics.

What is the recipe for Mangria?

Mangria is not related to pastries like gipfeli recipe , but rather a fruity alcoholic beverage. Created by comedian Adam Carolla, Mangria is a blend of red wine, orange juice, and vodka. You simply mix red wine, orange juice, and a clear spirit (like vodka) and serve it chilled. Though not linked to Swiss pastries, Mangria is a refreshing drink that pairs well with casual gatherings.

Gipfeli Recipe – Authentic Swiss Breakfast Delight

Name: Master the Authentic Swiss Gipfeli Recipe at Home
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Swiss
Ingredients: 3 ½ cups (420g) all-purpose flour; 2 ¼ tsp (1 packet) active dry yeast; 1 tsp salt; 2 tbsp sugar; 1 cup (240ml) warm milk; ¼ cup (60g) unsalted butter, softened; 1 egg (for dough); 1 egg yolk + 1 tbsp milk (for egg wash)

Description

Swiss Gipfeli are crescent-shaped pastries similar in appearance to croissants but with a denser, chewier texture. Often enjoyed for breakfast or as a snack, Gipfeli are simple to make and versatile enough for sweet or savory fillings.

Ingredients

Scale

3 ½ cups (420g) all-purpose flour

2 ¼ tsp (1 packet) active dry yeast

1 tsp salt

2 tbsp sugar

1 cup (240ml) warm milk

¼ cup (60g) unsalted butter, softened

1 egg (for dough)

1 egg yolk + 1 tbsp milk (for egg wash)

Instructions

In a large bowl, mix the warm milk and sugar. Sprinkle yeast over the top and let sit for 5–10 minutes until foamy.
Add the softened butter, egg, salt, and flour. Mix until a dough forms.
Knead the dough on a lightly floured surface for 8–10 minutes until smooth and elastic.
Place the dough in a greased bowl, cover, and let it rise in a warm place for 1–1.5 hours, or until doubled in size.
Punch down the dough and divide it into two equal portions. Roll each portion into a 12-inch circle.
Cut each circle into 6–8 wedges (like slicing a pizza). Roll each wedge from the wide end toward the tip to form crescents.
Place the rolled gipfeli on a parchment-lined baking sheet. Cover lightly and let rise again for 30–45 minutes.
Preheat the oven to 375°F (190°C).
Brush each gipfeli with egg wash for a shiny finish.
Bake for 15–20 minutes, or until golden brown. Let cool slightly before serving.

Notes

For a sweet twist, fill with Nutella or jam before rolling.

For savory versions, tuck a bit of cheese or ham inside.

Dough can be made ahead and refrigerated overnight; bring to room temp before shaping.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Baking
Cuisine: Swiss

Nutrition

Serving Size: 1 gipfeli
Calories: 210 kcal
Sugar: 3g
Sodium: 180mg
Fat: 7g
Saturated Fat: 3g
Unsaturated Fat: 3.5g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 5g
Cholesterol: 30mg

Keywords: Swiss gipfeli recipe, homemade gipfeli, Swiss crescent rolls, easy gipfeli breakfast