[3] The main ingredients of a cornetto are pastry dough, eggs, butter, water, and sugar.

'empty cornetto') is commonly accompanied by various fillings, including crema pasticciera (custard), apricot jam or chocolate cream, and covered with powdered sugar or ground nuts.

[2][5] The recipe of kipferl became popular in Italy, and more specifically in Veneto, after 1683, thanks to the intense commercial relations between the Republic of Venice and Vienna.

[6] In France, it was not until the 1770 marriage between the Austrian Marie Antoinette and the future King Louis XVI that the pastry gained popularity there.

French chef Sylvain Claudius Goy records a yeast-leavened laminated croissant in his 1915 book La Cuisine Anglo-Americaine.