Preparation:

Pastry: Sieve the flour and salt into a large bowl or onto a marble worktop. In a small mixing bowl mix together egg yolks and sugar until well combined, then add the cream. Make a well in the flour mix and pour in the egg and cream mixture. Mix until you have a firm rough dough.

Once ready cover the pastry with cling film and leave to rest for 20-30 minutes in the fridge.

Turn your pastry out onto a lightly floured board or a marble worktop, knead gently and form into a smooth rectangle. Roll the dough in one direction only, until about 2mm thick. Cut the pastry into 12 x 3cm rectangles. Cut a 2-3cm slot in each rectangle and thread one of the ends through.

Deep fry in vegetable oil at 175ºC until golden brown (about 3min on each side). Once ready; dry them off on a paper towel and dust with icing sugar.  

Enjoy!