Make the dough: In the bowl of a food processor, mix the flour, cinnamon, sugar, salt, and baking powder. Add the butter and pulse until pea-size nuggets of butter remain. Add the vinegar and water, holding back 3 Tablespoons of water, and pulse until dough is just holding together. Add additional water if needed. DO NOT continue processing until dough comes together in a ball.
Dump dough onto the counter and gently knead it together. Divide dough into 3 equal pieces. Roughly shape each piece into a rectangle, about 4x6 inches in size. Wrap each piece of dough in plastic wrap and chill for 30 minutes.
Remove dough from fridge, lightly flour counter and roll first piece into a 12x16 inch rectangle, about ⅛ inch thick. Place the pastry onto the bottom of an ungreased 9x13 1-inch-deep sheet pan pan, pressing firmly against bottom and sides.Trim the excess dough. Place dough lined pan in fridge.
Roll second piece of dough, between 2 sheets of parchment paper, into a 12x16 inch rectangle, about 1/8-inch thick. Chill dough for about 15 minutes. Using a ruler and sharp knife or pizza cutter, cut dough into 1/4 inch thick strips. Set strips on baking sheet and chill for another 10 minutes.
Roll third piece of dough, between 2 sheets of parchment paper, into a 12x16 inch rectangle, about 1/8-inch thick. Chill dough for about 15 minutes. Using a ruler and sharp knife or pizza cutter, cut 6 more 1/4-inch thick strips and then 7-inch thick strips. Set strips on baking sheet and chill for another 10 minutes.
Remove dough strips from fridge and braid the 1/4 inch thick strips into a tight braid. I like to start in the middle of the strand and go to one end, then flip the braid and finish the other end. Dough is much easier to braid when cold. It tends to break if too warm. You will get 7 braids. Gently, with two hands, return braided and plain dough strips to fridge while you get the apples and caramel filling ready.