In a mixing bowl, combine the flour, sugar, and salt. Add the butter and mix until crumbly. Stir in the egg yolks, white wine, and water until the dough forms. Knead for about 5 minutes until smooth.

Rest the Dough

Wrap the dough in plastic wrap and let it rest for at least 30 minutes at room temperature.

Roll and Cut

On a floured surface, roll out the dough to about 1/8 inch thick. Cut into 4-inch circles.

Fry the Shells

Heat oil in a deep pan to 350°F (175°C). Wrap each dough circle around a cannoli tube and fry until golden brown, about 2-3 minutes. Remove and let cool on paper towels.

Hazelnut Praline Filling

Prepare the Filling

In a mixing bowl, beat the mascarpone cheese, heavy cream, powdered sugar, and vanilla extract until soft peaks form.

Add Hazelnuts and Chocolate

Gently fold in the chopped candied hazelnuts and melted dark chocolate until evenly combined.

Assembly

Fill the Shells

Using a piping bag, fill each cooled cannoli shell with the hazelnut praline filling.

Garnish

Drizzle melted dark chocolate over the filled cannoli and sprinkle with toasted whole hazelnuts. Serve immediately.