Apple Kringle served up on Nambe Grand Wood TrayAs we edge closer to Fall—everyone is ready for autumn, yes?—it’s time to start bringing out the warm wood pieces and baking with cinnamon. We reached out to Aimee from Shugary Sweets to help come up with a warm, sweet treat recipe for Nambé customers.

Did she ever. This Apple Kringle recipe is not only pretty, but also delicious. As a bonus, Aimee is giving away Nambé’s Grande Wood Tray and a set of dessert plates on her blog. Her contest is open through Sunday, Sept. 9.

Apple Kringle Recipe

For the Crust:
1/4 cup unsalted butter, softened
1/2 cup all purpose flour
1 Tbsp water

For the Filling:
1/4 cup unsalted butter, softened
1/2 cup all purpose flour
1/3 cup water
2 eggs
1 tsp cinnamon
1/4 tsp ground nutmeg
1 Tbsp granulated sugar
1 apple, very thinly sliced (I kept peel on, your choice)

For the Glaze:
1 Tbsp unsalted butter, softened
1/2 tsp vanilla extract
1/2 tsp cinnamon
2/3 cup powdered sugar
2 tsp milk

For the crust, mix ingredients together until fully combined. Dough will be sticky. On a large parchment paper lined baking sheet, shape dough into a 13inch by 4inch rectangle. (will be thin, try to make even thickness).

In a small saucepan, heat water with butter until it boils. Remove from heat and bean in flour. Add eggs, cinnamon, nutmeg and sugar. Mixture will be paste-ish, it’s perfect.

Lay sliced apples over first layer of crust. Then pour (drop) second layer of “filling” over the apples. Bake in a 350 degree oven for about 50 minutes. Remove and let sit for 10-15 minutes. Slide parchment paper onto cooling rack and continue to cool completely.

For the frosting, beat butter with vanilla, cinnamon, milk and powdered sugar until desired consistency. Frost kringle while slightly warm (NOT HOT). Let set about 20 minutes. ENJOY.