description Kipferl Overview
Kipferl is the German-language name for a family of crescent-shaped baked goods associated with Austria and other parts of Central Europe. The term can refer to yeast-raised breakfast rolls as well as richer cookies, including Vanillekipferl made with ground nuts and coated in vanilla sugar. Its curved form predates the modern French croissant, although recipes and dough types vary substantially. Kipferl are eaten as everyday bakery products or, in cookie form, during the Christmas season.
insights Ranking position
Kipferl ranks #62 of 126 in the Pastry ranking, behind Chausson aux Pommes, ahead of Pithiviers.
help Kipferl FAQ
Did the Austrian Kipferl inspire the French croissant?
The crescent-shaped Kipferl predates the croissant and is widely regarded as one of its Central European ancestors. The modern croissant differs because it developed into a distinctly laminated, flaky French pastry.
Is Kipferl always a sweet pastry?
No. Kipferl describes a crescent form and can refer to bread-like rolls, enriched pastries, or cookies depending on the recipe and region.
What is the difference between Kipferl and Vanillekipferl?
Vanillekipferl are small crescent cookies made with ground nuts and coated in vanilla sugar. A plain Kipferl may instead be a larger yeast-raised roll with a soft bread or enriched-pastry texture.
Is the story linking the Kipferl to the 1683 Siege of Vienna true?
The tale that Viennese bakers created crescent pastries to celebrate victory over the Ottomans is popular but poorly supported as history. Crescent-shaped breads existed in Central Europe before 1683, so the legend should not be treated as the pastry's verified origin.
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