If using active dry yeast, mix it with warm milk in a small bowl and let it sit for 5 minutes until foamy. If you’re using instant yeast, you can simply add it directly to the dry ingredients without activating it first.

In a large mixing bowl, combine flour, sugar, and salt, stirring to distribute evenly.

Add the softened butter, egg, and yeast mixture, then mix until the dough begins to come together.

Transfer to a lightly floured surface and knead for 8–10 minutes until smooth and elastic.

Place the dough in a greased bowl, cover with plastic wrap, and let it rest in a warm place for about 1 hour, or until it doubles in size.

Roll the dough into a ¼-inch thick rectangle on a floured surface.

Evenly distribute the cold butter slices over two-thirds of the dough.

Fold the unbuttered third over the middle, then fold the remaining third over the top, creating a letter-fold shape.

Rotate the dough 90 degrees, roll it out again into a rectangle, and fold the same way.

Wrap the dough in plastic wrap and refrigerate for 30 minutes to keep the butter cold.

Roll out the chilled dough into a large ¼-inch thick rectangle.

Using a sharp knife or pastry cutter, cut the dough into long triangles with a 2-inch base.

If adding a filling, place a small amount at the base of each triangle before rolling.

Starting at the wide base, roll each triangle towards the tip to form a crescent shape.

Arrange the shaped Gipfeli on a parchment-lined baking sheet, leaving space between each one.

Loosely cover and allow them to proof for 30 minutes, until slightly puffed.

Preheat the oven to 350°F (180°C).

Whisk egg yolk and milk for egg wash

Lightly brush the Gipfeli with egg wash for a shiny, golden crust.

Bake for 15–20 minutes, or until the pastries are golden brown and have a light, crisp texture.

Take the dish out of the oven and let it cool completely on a wire rack.