Sift the flour and make a well. Break the eggs in it. Dissolve the yeast in the heated milk, pour it into the eggs and start to knead.
You're going to get a soft dough, form 9 balls from it, roll each one out into a thin sheet and sprinkle with flour.
Smear each of the sheets with melted lard and arrange them one atop the other.
Once you've placed all 9 sheets, roll them out together. Sprinkle with flour periodically, to prevent sticking. Try to form an ellipse, not a round form.
Once rolled out, cut into 2. Distribute the chopped pieces of Turkish delight and wrap into a roll. Then twist, to stretch it out well.
Cut them into 2″ (5 cm) pieces and arrange in an oven dish with spaces in between. Once the dough rises, bake the phyllo pastry. Syrup it when it cools.