In a medium bowl, combine warm milk, warm water, and active dry yeast. Let sit for about 5 minutes until frothy.

In a large mixing bowl, whisk together all-purpose flour, sugar, and salt. Cut in cold butter until resembling coarse crumbs.

Pour the yeast mixture and the beaten egg into the dry ingredients. Mix until just combined; the dough should be slightly sticky.

Wrap dough in plastic wrap and refrigerate for 1 hour to chill.

Preheat oven to 375°F (190°C) and roll the chilled dough into a 12x18 inch rectangle.

Spread apple pie filling down the center, sprinkle with cardamom, and fold sides over filling. Pinch edges to seal.

Shape dough into a horseshoe or oval on a parchment-lined baking sheet.

Brush top with egg wash and bake for 22-25 minutes until golden brown.

Allow to cool on a wire rack for about 30 minutes. Whisk together powdered sugar, vanilla extract, and enough water for glaze consistency. Drizzle over cooled kringle.