Preheat your oven to 375°F (190°C). Prepare a baking sheet lined with parchment paper.

In a large mixing bowl, beat the softened butter and cream cheese until creamy and well combined, about 2-3 minutes.

Gradually add in the flour, salt, and vanilla extract. Mix until a dough forms. It should be slightly sticky but manageable.

Divide the dough into two equal portions. Flatten into disks, wrap in plastic, and refrigerate for at least 30 minutes.

While the dough is chilling, prepare the apple filling. Toss sliced apples with sugar, cinnamon, and lemon juice until well coated.

Roll out one disk of dough on a lightly floured surface into a rectangle about 14x10 inches.

Place half of the apple filling down the center of the rectangle, leaving about 2 inches on each side.

Fold the sides of the dough over the filling, slightly overlapping. Pinch the edges to seal and roll it over so the seam is facing down on the baking sheet.

Repeat with the second disk of dough and remaining apple filling.

Bake in preheated oven for 25-30 minutes, or until the Kringles are golden brown and the apples are bubbling.

Prepare the glaze by whisking together the powdered sugar, milk, and vanilla extract until smooth.

Once baked, remove from the oven and let cool for about 10 minutes before drizzling with the glaze.