Preheat the oven to 220 °C.
Peel the apples, cut into quarters, remove the core and cut the apples into wedges. Mix them with the honey in a gratin dish and steam them in the oven for about ten minutes. Remove, sprinkle with the juice of one lemon and cool at room temperature.
Spread the apples evenly in the middle of each tortilla, moisten the edges with a little bit of water and fold or roll the tortilla, coat it again with water and press it well smooth.
Place the tortilla on a baking tray and brush with the oil. Bake in the oven at 220 degrees for eight to ten minutes until crispy.
In the meantime, caramelize the butter with the powdered sugar in a small saucepan over high heat, stirring continuously with a wooden spoon until dark brown. Remove from the heat and carefully extinguish with the whipping cream (or a dash of water). Simmer the sauce over low heat until any lumps have dissolved.
Place the hot tortillas on plates and serve the caramel sauce separately.