In a large mixing bowl, combine all-purpose flour, salt, and sugar. Cut in chilled, cubed butter using a pastry cutter until the mixture resembles coarse crumbs. Gradually add ice-cold water, mixing until a dough forms. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to allow it to firm up for rolling.

While the dough is chilling, prepare the apple filling. In a medium bowl, mix peeled and diced apples with brown sugar, cinnamon, lemon juice, and cornstarch. Stir well to ensure the apples are evenly coated. Let the mixture sit for about 10 minutes to meld the flavors, creating a fragrant filling for your Apple Kringle.

After chilling, preheat your oven to 375°F (190°C). Roll out the dough on a floured surface into a large rectangle, about 1/4 inch thick. Place the apple filling in the center of the dough, ensuring there's a border around the edges. Cut slits along both sides of the filling, then fold the dough over the apples, alternating sides to create a braid-like effect.

Transfer the assembled Apple Kringle to a parchment-lined baking sheet. Bake in the preheated oven for 25-30 minutes or until the pastry is golden brown and flaky. After baking, allow it to cool on the baking sheet for about 10 minutes before adding the glaze.

While the Kringle cools, prepare the creamy vanilla glaze. In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth and drizzling consistency is achieved. If too thick, add a splash of milk; if too thin, add a little more powdered sugar.

Once the Apple Kringle has cooled slightly, drizzle the vanilla glaze generously over the top, allowing it to cascade down the sides. The glaze will create a lovely shine and sweetness that complements the warm apple filling. Slice and serve your delightful Apple Kringle with Vanilla Glaze warm or at room temperature.