Cheesy Gipfeli
Delicious Swiss pastries that are flaky, buttery, and filled with melted cheese, perfect for breakfast, brunch, or as a snack.
Ingredients
Dough Ingredients
- 4 cups all-purpose flour Key for structure
- 1 cup warm milk Activates the yeast
- ½ cup unsalted butter, melted For mixing into the dough
- 1 tablespoon sugar Feeds the yeast
- 1 teaspoon salt Enhances flavor
- 2 teaspoons yeast Leavening agent
Filling Ingredients
- 1 cup Gruyère cheese, shredded Nutty flavor
- ½ cup Emmental cheese, shredded Mild sweetness
- ½ cup Cheddar cheese, shredded Sharp and tangy
Instructions
Dough Preparation
- In a bowl, mix warm milk, yeast, and sugar. Wait 5 to 10 minutes for it to get frothy.
- Add melted butter, salt, and flour slowly. Knead the dough until it’s smooth and elastic.
- Cover the dough and let it rise in a warm spot for about an hour.
Shaping the Gipfeli
- After the dough rises, roll it into a rectangle and chill to help make flaky layers.
- Roll the dough again, folding in butter layers for a croissant-like taste.
- Cut the dough into triangles. Place cheese or your favorite filling at the wide end and roll them into crescents.
- Place the shaped gipfeli on a baking sheet and let them rise for another 30 minutes.
Baking
- Preheat the oven to 400°F (200°C).
- Bake the gipfeli for 15-20 minutes until they’re golden brown.
Notes
Store in an airtight container at room temperature for up to two days, or freeze for longer storage. To reheat, bake at 350°F for 5-7 minutes.