Heat the lard for 1 minute in a microwave oven, and to it add the salt and sugar. Stir to dissolve the ingredients in the hot lard, then pour it into the center of a bowl containing the sifted flour. Pour the white wine in, which needs to be at room temperature. Knead a soft dough, make it into a ball.
Divide the ball into two or three smaller balls and roll out each into a crust 1/4″ (0.5 cm) thick, or even slightly thinner.
Cut the Turkish delight into small bites. Cut out squares from the dough crusts, with a size of about 2″ (5 cm). You can also cut out circles from one of the crusts with a glass. In the middle of each square and circle, place a piece of Turkish delight.
Roll up the squares into sticks and fold the circles in 2, pinching the edges together. Bake in a preheated oven at 392°F (200 °C) until pinking.
While still warm, roll in powdered sugar mixed with vanilla. It is best to consume them the next day.