The story goes that nuns at a convent in Altamura in southern Italy made and sold delicate, rounded pastries that were topped with a delicate point. Those who enjoyed them were immediately reminded of the female anatomy, hence the name "tette della monache" -- "nuns' breasts." Those photographed above were lovingly crafted by Bimbyfriend78, although numerous other recipes can be found online.
I first learned about these wonders (the buns, not the breasts) courtesy of master pastry chef Daniele Barresi, who offers his own tette della monache filled with a pistachio crème.