Preheat your oven to 400°F (200°C).

Line a baking sheet with parchment paper.

Lightly flour your surface to prevent sticking.

Roll out your puff pastry to about ⅛-inch thick (if not already rolled).

Cut the dough into triangles, roughly 4 inches wide at the base and 6 inches long, like mini croissants.

Place a small amount of your desired filling (jam, chocolate, ham & cheese) near the wide end of each triangle.

Avoid overfilling—1 teaspoon is usually enough.

Start at the wide end and gently roll each triangle toward the pointed tip to form a crescent shape.

Tuck the tip underneath to keep the shape intact while baking.

Curve the ends inward slightly if you want the traditional look.

Beat 1 egg and brush it lightly over each rolled Gipfeli.

This gives them a beautifully golden, glossy finish.

For flakier layers, chill the assembled Gipfeli in the fridge for 10–15 minutes before baking. It’s worth it.

Bake on the center rack for 15–18 minutes, or until the Gipfeli are puffed and deep golden brown.

Keep an eye during the last few minutes—every oven is a little different.

Let them rest for 5 minutes on the baking tray, then transfer to a wire rack.

Serve warm or at room temperature with your favorite coffee or tea.