In a large mixing bowl, combine flour, salt, and sugar. Cut in butter until resembling coarse crumbs. Add cold water gradually until dough forms. Wrap and refrigerate for 30 minutes.

Prepare the apple filling by mixing apples, brown sugar, cinnamon, lemon juice, and cornstarch in another bowl. Allow to sit.

Preheat oven to 375°F (190°C). Roll out the chilled pastry into a rectangle on a floured surface.

Transfer the dough to a parchment-lined baking sheet. Spoon apple mixture down the center and make diagonal slits along the edges.

Fold the flaps over the filling, creating a braided pattern. Pinch ends to seal securely.

Bake for 25 to 30 minutes or until golden brown. Keep an eye on it while baking.

Let the kringle cool for 10 minutes. Meanwhile, whisk together powdered sugar, milk, and vanilla for the glaze.

Drizzle the glaze over the cooled kringle and let it set before slicing.