Mix the sifted flour on a work surface with the egg, yolks, whipping cream, dash of rum, vanilla sugar as well as a little salt to form a smooth dough. Wrap the dough in plastic wrap and let it rest in a cool place for 1/2 hour. Then form into a roll, cut off slices and roll out to the thickness of the back of a knife to the size of a palm. Now cut the flakes with a pastry wheel so that there are 4 indentations, but the dough is not cut all the way through. Meanwhile, in a suitable pan, heat the clarified butter and bake the heana doughs one at a time until golden brown on both sides. Remove finished heana doughs and drain well on paper towels. Sprinkle generously with cinnamon sugar before serving.
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