Preheat oven to 375°F degrees. Place Mini Muffin Tray on Perforated Baking Sheet.
In a small bowl, combine brown sugar and spices. Set aside.
Melt butter in mini cake mold, set aside.
Chop apple in Eco chop (no need to peel) and place apple pieces in your stainless mixing bowl. Pour approx. 2 tablespoons of melted butter on top of apples and toss to coat. Sprinkle sugar and spice mixture on top of apples and stir to coat evenly.
On your roul’pat, unroll crescent rolls and lightly press seams together using your rolling pin so that two triangles become one rectangle. Using your cake server knife, cut each rectangle into 3 pieces. Arrange crescent rolls into the wells of the Mini Muffin Tray. Evenly distribute apple mixture into each well. If using pecans, place them on top of the apples. Wrap crescent roll dough over the top, leaving small holes for heat to escape.
Brush each crescent roll with remaining butter.
Bake for 12-15 minutes, or until golden brown. Cool for 5 minutes before serving.
