Turn the dough out onto a floured surface and knead for about 8–10 minutes until it becomes smooth and elastic. If it feels sticky, sprinkle in a little more flour, but avoid overdoing it.

Roll the dough into a ball, place it in a lightly greased bowl, and cover with a clean kitchen towel. Let it rest for 1–2 hours until it doubles in size.

On a floured surface, roll the dough into a large rectangle. Place the cold butter slices evenly over one half of the dough.

Fold the other half of the dough over the butter, sealing the edges. Roll out the dough gently, then fold it into thirds like a letter.

Chill the dough in the refrigerator for 30 minutes. Repeat the rolling and folding process two more times to create those signature flaky layers, chilling between each fold.

Roll out the dough into a large, thin rectangle. Use a sharp knife or pizza cutter to slice it into long triangles.

Add your desired filling (if using) to the base of each triangle. Gently roll each triangle from the wide end to the tip, forming a crescent shape.

Place the shaped Gipfeli on a parchment-lined baking sheet, with the tip tucked underneath to prevent unrolling.

Cover the shaped Gipfeli with a clean kitchen towel and let them proof for 30–45 minutes until slightly puffed.

Preheat your oven to 375°F (190°C). Brush each Gipfeli with the egg wash and sprinkle with seeds if desired.

Bake for 18–22 minutes or until golden brown and beautifully flaky.

For an extra touch of indulgence, drizzle melted chocolate over the baked Gipfeli or dust them with powdered sugar once cooled.