Prepare the dough:

1. In a large mixing bowl, add vegetable oil, yogurt, and egg yolks and stir together until fully combined.
2. In another mixing bowl, combine the flour and baking powder. Sift the dry ingredients slowly to the large bowl, whisking continuously.
3. Once your batter forms a soft and sticky dough, knead for a few minutes. Then, cover the bowl with plastic wrap and set aside for 2 hours (at room temperature).

Make the filling:

1. In a food processor or blender, grind the walnuts and almonds. Add cardamon, cinnamon, and sugar and continue to blend. Set aside.

Assemble the pastries:

1. Use a rolling pin and place the dough on a well-floured surface. Roll out the dough very thin, almost paper-like, to about 1/16 inch thick. Using a round 2-inch cookie cutter, cut out circular shapes.
2. Add 1.5 teaspoons of the nut filling onto the centre. Fold over to form half circle shape. Press down on the edges and roll them over to seal or seal them using a fork and make mini impressions onto the seal. Repeat with all the dough.

Cook and serve:

1. Fill up a pot with vegetable oil until it reaches about 2 inches high. Turn the heat on medium until bubbling hot, about 3-4 minutes.
2. Take one crescent at a time and place into the hot oil to deep fry until browned (not that it will only take a few seconds until the crescents brown). Do not overcook or they will burn. Place the cooked crescents onto a paper towel-lined plate to remove any excess oil.
3. In a small plate, pour out some confectioners' sugar. Dip the cooked crescents into the sugar while they are still hot, but cool enough to handle (or the confectioners sugar will not stick on properly). Place on a wire cooling rack and allow the crescents to cool completely.