Let’s be real for a second. Making real croissants from scratch is a nightmare. I tried it once. I spent three days folding butter into dough, waiting for it to chill, folding it again.. and in the end? My kitchen was a mess, and the croissants were just “okay” That is why I fell in love with the Swiss “Nussgipfeli Recipe” (Hazelnut Croissant).
If you walk into any bakery in Zurich or Geneva, you won’t just find plain croissants. You’ll find these curved, golden pastries packed with a dense, sticky, sweet hazelnut filling.
The Swiss know a secret: It’s all about the filling. If the filling is good enough, nobody cares if you used store-bought puff pastry. Seriously. This recipe is my “cheat code” for Sunday mornings. It takes about 20 minutes of actual work, but when you pull them out of the oven—smelling like toasted nuts, cinnamon, and butter—your family will think you woke up at 4 AM to bake.
Why You Will Obsess Over These
- The “Crunch-Squish” Factor: The outside shatters when you bite it (thanks to the puff pastry), but the inside is soft, moist, and chewy. It’s the perfect texture combo.
- No Yeast Drama: We aren’t dealing with rising times or dead yeast. This is strictly a “mix and bake” situation.
- The Smell: I’m not exaggerating—the smell of roasting hazelnuts and cinnamon will make your house smell better than a candle shop.
What You Need (Don’t Overcomplicate It)
- The Cheat: 2 sheets of Puff Pastry.
- Real Talk: Buy the “All-Butter” kind if your store has it (check the freezer section). If not, regular is fine. Just thaw it out in the fridge overnight.
- The Hazelnut Filling:
- Ground Hazelnuts: 2 cups. (If you can’t find hazelnut meal, just blitz whole hazelnuts in a blender until they look like coarse sand).
- Sugar: ½ cup.
- Milk: A splash (about ¼ cup) to bind it together.
- Flavor Boosters: A pinch of cinnamon and—this is key—lemon zest. The lemon cuts through the heavy nuts and sugar. It makes it taste “fresh” instead of just heavy.
Let’s Do This (The Lazy Method)
Preheat your oven to 400°F (200°C).
1. Make the “Mud” Grab a bowl. Dump in your ground hazelnuts, sugar, cinnamon, and that lemon zest. Add the milk slowly. You want a paste that feels like wet sand or thick peanut butter. Taste it. Seriously, taste a spoonful. Does it need more cinnamon? Add it. It’s your breakfast.
2. The Pizza Cut Roll out your cold puff pastry. Use a pizza cutter (it’s way easier than a knife) to slice the dough into long, skinny triangles. You aren’t looking for perfection here; rustic looks better.
3. The Roll & Curve Put a generous dollop of that hazelnut paste on the wide end of the triangle. Roll it up towards the skinny point. Now, give it the “Swiss Bend.” Curve the ends in so it looks like a crescent moon (or a crab claw). This actually helps keep the filling inside during baking.
4. The Glow Up Place them on a baking sheet lined with parchment paper. Beat an egg in a cup and brush it over the tops. This is what gives them that shiny, professional mahogany color. Pro Move: Sprinkle some sliced almonds or pearl sugar on top if you want to look fancy.
5. Bake & Wait Throw them in the oven for 15-20 minutes. Don’t open the door! Puff pastry needs that steam to rise. If you peek, they might deflate. They are done when they are dark golden brown.
Azeem’s Kitchen Notes
- The “Leak” Warning: Some filling will ooze out during baking. Don’t panic. That leaked filling turns into crunchy, caramelized hazelnut toffee on the baking tray. Honestly? That’s the best part. I eat those crispy bits straight off the paper.
- Coffee Pairing: These are specifically designed for dunking. The hazelnut flavor pairs insanely well with a strong espresso or a dark roast coffee.
- Storage: If (and that’s a big if) you have leftovers, keep them in a paper bag. Plastic makes them soggy.
Final Thoughts
Stop trying to be a French pastry chef. Be a Swiss one instead. It’s easier, faster, and involves way more hazelnuts. Give these Nussgipfeli a shot this weekend. You might never buy a plain croissant again. Are you team Chocolate or team Hazelnut? Let me know in the comments!
FAQs
1. Can I freeze these for later?
Absolutely! This is actually the best way to do it. Make the Gipfeli, roll them up, and paint them with the egg wash. Instead of baking, freeze them raw on a tray until they are solid, then pop them in a ziplock bag. When you want breakfast, bake them straight from the freezer—just add 2-3 extra minutes to the baking time. They taste exactly like fresh ones.
2. Why is my puff pastry getting sticky and impossible to roll?
Puff pastry is basically made of butter layers. If your kitchen is warm, that butter starts melting, and the dough gets sticky and messy. The Fix: If the dough feels sticky, stop immediately. Put the whole tray in the fridge for 10 minutes to firm up. Always work with cold dough!
3. I don’t like hazelnuts. Can I use walnuts or pecans?
Yes, you can! Walnuts give a slightly more bitter, sophisticated taste (great with maple syrup), and almonds make it taste like marzipan. Just keep the measurements the same: 2 cups of ground nuts to ½ cup of sugar.
4. Why did my Gipfeli open up/unroll in the oven?
This happens if you don’t press the tip down hard enough. The Trick: When you finish rolling the croissant, make sure the little pointy tip is tucked underneath the croissant before you put it on the baking sheet. The weight of the pastry will keep it sealed shut while it puffs up.
