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, mix warm milk with active dry yeast and let it sit until bubbly. Add this mixture and an egg to the flour mixture, stirring until a dough forms. Cover and chill for 1 hour.

Preheat your oven to 350°F (175°C). Roll out the dough into a large rectangle, about ¼ inch thick. Place the apple pie filling in the center. Fold the long sides over the filling, creating a loose oval shape. Seal the ends gently.

Transfer the shaped Kringle onto a parchment-lined baking sheet. Brush the top with an egg wash and bake for approximately 25 minutes until golden brown.

Once out of the oven and cooled for 10 minutes, combine powdered sugar and vanilla extract with water or milk until smooth. Drizzle the glaze over the warm Kringle.