|Place of origin||Italy|
|Region or state||Sicily|
|Main ingredients||fried pastry dough, ricotta filling|
|Variations||Kannoli (Malta), Kanojët (Albania)|
Cannoli (Italian pronunciation: [kan'n?:li]; Sicilian: cannolu) are Italian pastries consisting of tube-shaped shells of fried pastry dough, filled with a sweet, creamy filling usually containing ricotta--a staple of Sicilian cuisine. They range in size from 3.5 inches (8.9 cm) to 7.5 inches (19 cm). In mainland Italy, they are commonly known as cannoli siciliani (Sicilian cannoli).
In Italian, cannoli is grammatically plural; the corresponding singular is cannolo ([kan'n?:lo], Sicilian: cannolu), meaning "little tube". In English, cannoli is usually used as a singular, and cannolo is rare.
Gaetano Basile merged this legend with other historical traditions to determine Cannoli come from the Palermo and Messina areas and were historically prepared as a treat during Carnevale season, possibly as a fertility symbol. The dessert eventually became a year-round staple in Sicily.
Some similar desserts in Middle Eastern tradition include Zainab's fingers, which are filled with nuts, and qanaw?t, deep fried dough tubes filled with various sweets, which were a popular pastry across the ancient Islamic world. The dish and the name may originate from the Muslim Emirate of Sicily. The Minne Di Sant'Agata or Minni di Virgini, cheese filled half spheres with icing and fruit are sheped like a breast in honour of St Agatha. Feddi ru Cancillieri is a similar cream and apricot jam filled almond cookie designed to look like the rear of a leader.