Preheat the oven to 375 degrees F. Grease a cupcake pan.

Core the apples and cut in half, then slice into 1/8 inch slices using a mandolin or a very sharp knife. Place the apples in a bowl and fill with water. Add the lemon juice, ½ teaspoon cinnamon, and 1 tablespoon brown sugar. Transfer to the microwave and cook for 45 seconds or until soft and pliable. Let cool.

In a food processor, combine the butter, remaining brown sugar, remaining cinnamon, pecans and vanilla. Pulse until a smooth paste forms, about 2-3 minutes.

Cut the tortillas into 2-inch wide strips. Microwave each tortilla for 5-10 seconds until soft. Spread the pecan mixture evenly over each strip and then arrange the apple slices lengthwise, overlapping each slightly along the tortilla strip. Fold the bottom half of the tortilla over the apples and press gently to adhere. Tightly roll the dough from left to right to create a rose. Place in the prepared pan and repeat with the remaining ingredients. Transfer to the oven and bake for 25-30 minute or until the tortillas are lightly crisp and golden.

Serve warm or at room temperature, dusted with powdered sugar.