In a large mixing bowl, combine all-purpose flour, salt, and sugar. Cut in the chilled, cubed butter until the mixture resembles coarse crumbs. Gradually stir in cold water, mixing until just combined. Form the dough into a ball, wrap it in plastic wrap, and chill in the refrigerator for 30 minutes.

Peel and dice the apples into small cubes. Add brown sugar, cinnamon, lemon juice, and cornstarch, tossing until the apples are well coated. Let sit for about 10 minutes.

Dust your work surface with flour and roll out the dough into a large rectangle, about 12x16 inches. Spoon the apple filling down the center of the dough lengthwise. Cut diagonal slits along each side, about 1 inch apart. Fold the dough flaps over the apple filling, alternating sides to form a braided design, and pinch the ends to seal.

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Transfer the assembled Apple Kringle onto the prepared baking sheet and bake for 25-30 minutes, or until golden brown and flaky.

Once baked, remove from the oven and cool for at least 10 minutes. Whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the warm kringle and allow it to set before slicing and serving.