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1
Preheat oven to 200u00b0C (390u00b0F).
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2
On a clean floured surface, roll out pastry sheets to 2mm thick. Place the one sheet on top of the other. Cut sheets in half and place 2 sheets on top of the other two sheets. Roll the 4 sheets lightly to get the layers to stick together.
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3
Cut the pastry crosswise into 2 halves. Then slice the pastry lengthwise into 1-inch wide strips, then into 2 rows crosswise. Do the same thing with the other half.
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4
Twist the oblong pastry pieces so they look like bow ties. Place on a lightly greased baking tray about 2 inches apart, as they puff up a lot. Bake 12 minutes until they are golden and have doubled in size. Cook the twists in batches if they don't all fit on one baking tray.
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5
For the egg yolk syrup:
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6
Whisk egg yolks in a bowl. Place water and sugar in a saucepan, boil for 2-3 minutes until soft thread stage (when you place a spoon in and pull it out, a soft thread develops). Leave to cool for 3 minutes.
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7
Pour sugar water onto the egg yolks very slowly while whisking vigorously. Pour mixture back into the saucepan and boil for 3 minutes, whisking continuously until it thickens.
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8
Dip the twists lengthwise into the egg yolk syrup. Place on a cooling rack, syrup side up, for the syrup to drip down the sides of the twists. Leave to set for 30 minutes.
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9
For the glassy glaze:
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10
Mix icing sugar and water. Dip twists lengthwise into the glassy glaze. Place on a cooling rack, icing side up, for the icing to drip down the sides of the twists. Sprinkle with lemon zest. Allow to set for another 30 minutes before serving.
