In a large bowl, mix together the flour, salt, and sugar until well combined.

Cut in the chilled, cubed butter using a pastry cutter or your fingers until the mixture becomes crumbly.

Gradually add the cold water, mixing gently until a dough begins to form. Be careful not to overwork the dough.

Wrap the dough in cling film and chill it in the refrigerator for 30 minutes.

Meanwhile, prepare the apple filling. In a separate bowl, combine the diced apples, brown sugar, cinnamon, lemon juice, and cornstarch. Mix well and set aside.

Preheat your oven to 190°C (375°F).

On a floured surface, roll out the chilled dough into a rectangle. Place it onto a baking sheet lined with parchment paper.

Spoon the apple filling down the centre of the dough, leaving space at the edges.

Cut 2.5 cm diagonal slits on each side of the dough. Fold the dough over the apple mixture to create a braided effect, sealing the ends to secure the filling.

Bake in the preheated oven for 25–30 minutes, or until golden brown.

Once baked, allow the Kringle to cool for about 10 minutes on a wire rack.

While cooling, whisk together the powdered sugar, milk, and vanilla extract until smooth, creating your glaze.

Drizzle the glaze over the cooled Kringle, allowing it to set before slicing.

Serve warm or at room temperature for the best flavour!