In a large mixing bowl, combine all-purpose flour, granulated sugar, and salt. Cut in cold butter until the mixture resembles coarse crumbs.

In a separate bowl, dissolve active dry yeast in warm milk and add to the flour mixture along with the egg. Stir until just combined, then knead the dough for about 5 minutes until smooth.

Wrap the kneaded dough in plastic wrap and refrigerate for at least 30 minutes.

Preheat your oven to 375°F (190°C). Roll the chilled dough into an oval shape about ¼ inch thick. Spread the apple filling evenly over the dough.

Gently fold the dough over the filling to create a loose oval shape, pinching the ends together to seal.

Transfer the shaped kringle to a greased baking sheet. Brush with egg wash and bake for 25-30 minutes until golden brown and flaky.

Let the kringle cool for 10 minutes, then prepare the glaze by mixing powdered sugar with vanilla extract and water. Drizzle over the top.