Apple & Vanilla Spring Rolls with Natural Yogurt

This is fancy, simple, delicious and relatively healthy.  I saw this recipe on TLC's Take Home Chef.  We love this and it had been a really long since we last had it.

3 apples, cored & cut into 8 wedges

3/4 c. sugar

3 whole cloves

1 vanilla bean, split lengthwise

9 (13.5"x8.5") sheets phyllo dough, thawed

5 oz. butter, melted

2 c. plain yogurt

Preheat the oven to 350F.  Place the apples, sugar and cloves in a medium saucepan over medium high heat.  Using a small sharp knife, scrape the seeds from the vanilla bean.  Add the vanilla seeds and bean to apple mixture.  Stir the apples for 3-5 minutes or until the apples begin to lose quite a bit of moisture.  Continue cooking about 5 minutes longer, or until the apples are soft.  Remove from the heat and allow to cool.  Remove the vanilla bean and cloves, discard.  Cover the stack of phyllo sheets with 2 overlapping sheets of plastic wrap and a dampened kitchen towel to keep the phyllo sheets from drying out.  Lay 1 phyllo sheet on a clean dry work surface and lightly brush with some melted butter.  Lay a second sheet on top of the buttered sheet.  Brush with melted butter.  Place a third sheet on top of the first 2 buttered sheets. Cut the buttered phyllo sheets crosswise to form 2 equal squares.  Place 4 pieces of apple on the lower right corner of each buttered phyllo stack.  Roll each diagonally to the center of the pastry.  Fold the edges in, brush the remainder the phyllo with melted butter and continue rolling until the phyllo rolls resemble spring rolls.  Place the spring rolls, seam side down, on a lightly buttered baking sheet.  Repeat with remaining phyllo, butter and apple mixture.  Bake for 10-15 minutes, or until golden brown.  Transfer the spring rolls to plates.  Spoon the yogurt along side the spring rolls and serve.