In a food processor, combine flour, sugar, yeast, cardamom, and salt.

Add cold cubed butter and pulse 10–12 times until butter pieces are pea-sized.

Add cold milk and beaten egg. Pulse just until the dough begins to come together.

Transfer to a lightly floured surface and gently form into a rough rectangle. Wrap tightly in plastic wrap and refrigerate overnight.

On a floured surface, roll dough into an 8x15-inch rectangle. Fold into thirds like a brochure to create layers. Rotate 90 degrees and repeat rolling and folding.

Wrap and refrigerate for 30 minutes.

Repeat this rolling and folding process three more times to build flaky layers.

Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.

Divide dough in half. Roll each half into a 6x24-inch rectangle.

Spread a thin layer of apple filling down the center of each rectangle. Fold one side over the filling and pinch to seal. Brush the exposed edge with egg white and fold the remaining side over, sealing tightly.

Shape each filled log into an oval ring and place on prepared baking sheet.

Brush with egg white and let rest in a warm place for 1 hour.

Bake for about 25 minutes, or until lightly golden brown.

Whisk powdered sugar, vanilla extract, and water until slightly runny.

Glaze the Wisconsin Apple Kringle immediately after baking. Allow glaze to set.

Transfer to a wire rack and cool completely before slicing.