In a large mixing bowl, combine 2 cups of all-purpose flour, 2 tablespoons of granulated sugar, and 1 teaspoon of salt. Cut in 1 cup of cold butter using a pastry cutter until the mixture resembles coarse crumbs. Set aside.

In a separate bowl, mix 1 cup of warm milk with 1 packet of active dry yeast and let sit for about 5-10 minutes until bubbly. Add the yeast mixture and 1 large egg to the flour mixture, stirring until a cohesive dough forms.

Cover the dough with plastic wrap and refrigerate for 1 hour. Preheat your oven to 350°F (175°C).

Roll out the chilled dough into a large rectangle, about ¼ inch thick. Spoon 1 can of apple pie filling in the center of the dough, sprinkling it with 1 teaspoon of ground cinnamon. Fold the long sides over the filling, creating a loose oval shape while sealing the ends gently.

Transfer the shaped kringle onto a parchment-lined baking sheet and brush the top with an egg wash. Bake for approximately 25 minutes or until golden brown.

Let the kringle cool for 10 minutes. Meanwhile, mix 1 cup of powdered sugar with 1 teaspoon of vanilla extract and enough milk or water to achieve a smooth glaze. Drizzle it over the warm kringle.