In a large mixing bowl, combine 2 ½ cups of all-purpose flour, ½ teaspoon salt, and 2 tablespoons of sugar. Cut in 1 cup of cold unsalted butter until the mixture resembles coarse crumbs.

Gradually mix in 1 egg and just enough cold water until the dough forms a ball. Refrigerate for at least 1 hour.

While the dough chills, peel and chop 2 to 3 tart apples. Sauté in a skillet with 1 tablespoon of cinnamon and ½ teaspoon of nutmeg over medium heat for 5-7 minutes until slightly softened.

Once the dough is chilled, preheat your oven to 375°F (190°C) and roll it out on a lightly floured surface to a rectangle.

Place the cooled apple filling in the center, fold the edges over to form a horseshoe shape, and pinch seams tightly.

Place the kringle on a parchment-lined baking sheet, brush with beaten egg, and cut slits in the top.

Bake for 25-30 minutes until golden brown. Allow to cool for 10 minutes before transferring to a wire rack.

For the glaze, whisk together 1 cup of powdered sugar and 1 teaspoon of vanilla extract. Drizzle over cooled kringle.