German Butter Crescents


Preparation info

  • Yield:


    pastries, about 3½ ounces each
    • Difficulty


Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

This variation on croissants is made in Germany and Switzerland, where the pastries are known as Butter Gipfels. Because they have a more pronounced crescent shape, almost circular, they require a different, slightly slower rolling technique. Although their fat content is almost the same as croissants, German butter crescents are lighter in texture due to much thinner layers as well as a greater number of layers, both of which are produced by stretching the dough while rolling up the