I made egg rolls this week and had a bunch of wrappers left over, so today I used some up by making mini apple pies. They were easy to make and they taste great!
I peeled and chopped five small apples (probably the equivalent of four medium-sized ones) and added to a nonstick saucepan with just enough water to cover the apples. Brought them to a boil, then reduced heat and simmered for around 10 minutes. Toward the end of the simmering time, I added 1.5 tbsp butter, 1/4 cup sugar, around 1 tbsp vanilla, and 1 or 2 tbsp cinnamon (didn't measure those last two). Then I used a mug to scoop out some of the liquid and stirred in around 3 tbsp of cornstarch. (Probably could have gotten away with 2), then added the starch liquid back in. When the apples were soft and the liquid was nice and thick, I divided it among 8 egg roll wrappers, rolled 'em up, put them on a parchment-lined cookie sheet, hit them with just a teensy spray of Pam Organic Olive Oil, and baked at 400 for about 20 minutes, until they were starting to turn brown and the kitchen smelled oh-so-good.
You could cut back on the calories by using Splenda, of course (and maybe losing the butter or substituting something else?) but I am trying to use more "real" food in my cooking and just focus on eating less of it, rather than relying quite so much on stuff like Splenda. (Yeah, I still put it in my coffee, though, and drink Coke Zero. Baby steps.)
These are seriously yummy. And everybody knows mini-pies are the new cupcakes.