How to cook
All ingredients need to be at room temperature. Sift the flour, activate the yeast with a little milk, sugar and flour. Knead a dough, while constantly adding a little bit of the mixed together oil, lard and butter.
Knead and stretch it out on a counter or table, fold it up like a letter envelope, then stretch it out again. Oil the dough and leave it in a warm area. Once it's risen well, divide it up based on the number of pleats you intend to make and depending on how large your baking trays are. Or do as I did - bake in the oven's tray - it can hold up to 2 pleats at a time.
To form the pleats, first flatten each wick and stick pieces of Turkish delight in it. Twist each one so that the Turkish delight is well hidden. Weave 3 wicks about each other to form 1 pleat, put baking paper in the baking tray and place the 2 pleats.
Let them rise until nearly doubled in volume, smear with egg, sprinkle with sugar and sesame seeds and bake in a preheated oven.