By KATHY HUNT Whether you’re searching for exotic appetizers or just a lighter alternative to standard dessert crusts, take a leaf from the Turks — literally — and use phyllo. Layered into stacks, this tissue-thin dough adds a bit of zest to commonplace fruit pies and a hearty crunch to vegetable, meat and cheese snacks.Although its name comes from the Greek word for "leaf," phyllo originated with the Turks.

 

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