1. In a bowl, toss the sliced apples with brown sugar, granulated sugar, cinnamon, nutmeg, lemon juice, and flour. Let sit for 10 minutes to release juices.

2. Roll out the puff pastry on a lightly floured surface into a 10×14-inch rectangle. Transfer to a parchment-lined baking sheet.

3. Arrange the apple mixture down the center third of the pastry, leaving space at the top and bottom. Drain any excess liquid before layering.

4. Cut 1-inch diagonal strips along each side of the filling. Fold the ends over, then braid the strips over the filling.

5. Chill the assembled kringle in the fridge for 10–15 minutes to help it retain shape.

6. Preheat oven to 400°F (200°C). Brush the kringle with egg wash made from 1 egg and 1 tablespoon water. Sprinkle with coarse sugar.

7. Bake for 22–28 minutes until golden brown and puffed. Rotate halfway through for even baking.

8. While cooling, whisk together powdered sugar, milk, and vanilla for the glaze. Drizzle over the warm kringle and let it set before serving.