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Make dough: In the bowl of an electric stand mixer, mix together oil, brown sugar, vanilla bean scrapings, salt, eggs, and most of the apple juice. Stir in the potato starch, matzoh cake meal, and matzoh meal and mix together on low, adding additional apple juice to form a soft, rollable dough. Allow dough to rest for 10 to 15 minutes. (Moisten again w/a tad more juice, if necessary.) Divide the dough in half.
Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside. Roll out dough half between two sheets of waxed paper until each becomes a very thin 5 by 10-inch rectangle.
Make Filling: Mix all ingredients in a food processor until mixture resembles a coarse paste. Spread half the filling over the dough. Lightly sift the ½ tablespoon of matzoh meal over filling. Using the bottom sheet of waxed paper as an aid, roll up the dough into a log. Brush the top with beaten egg and sprinkle with coarse sugar. Repeat with the remaining dough, filling, and topping.
Transfer the logs to prepared baking sheet and score them into 1-inch sections. Bake until lightly golden, about 35 minutes. Cool, and sift approximately 2 tablespoons Passover Powdered Sugar over the tops. Then, using a very sharp knife, cut the scored sections into slices. (Rolls may be frozen and then cut right before serving.)