Annual Christmas Danish

This is by no means "healthy" but I usually make this only once a year - so it fits with the 'everything in moderation' mantra. This past year I was mortified when I forgot my book, Essentials of Baking, and had to find another recipe - this is the best one.
It makes 2 lbs of dough, cut it in half if you need.

Ingredients
5 tsp active dry yeast
1/3 c sugar
1/2 c warm water
1 tsp salt
1/2 tsp ground cardamom
1/4 c unsalted butter, melted
1 large whole egg, plus
2 large egg yolks
1 c milk (whole)
1/2 tsp vanilla extract
3 1/2 c all purpose flouir

Butter Packet: 1 c butter and 1/4 c all purpose flour

Filling:
8 oz cream cheese (soft)
1 T butter
1/4 c sugar
1 tsp lemon juice
1/4 c strawberry jam or your choice

Directions

Dissolve yeast, pinch of sugar, and warm water in a small bowl and let stand until foamy ~5 min.

I like to work with the dough in my hands so I follow those directions:
In a large bowl, whisk together the remaining sugar, salt, cardamom, melted butter, and eggs. Whisk in the milk, vanilla, and the yeast mixture. Using a wooden spoon, gradually stir in the flour 1/2 c at a time and mix until the dough clings together in a rough mass. Add up to 1/4 c more flour if dough is still very soft.

Turn dough out onto a lightly floured surface and pat into a rectangle about 1 inch thick. Place on a half-sheet pan, cover with plastic wrap, and refrigerate until chilled, ~45 min.

To make the butter packet, using a rolling pin or the heel of your hand, beat or knead the butter on a work surface to flatten it and warm it to about 60 degrees. Sprinkle the butter with the flour and gently beat the butter with the rolling pin to press the flour into the butter. Shape the butter in to an 8 by 7 inch rectangle. If butter has become too warm, wrap and refrigerate until just firm but still pliable.

To laminate the dough, on a lightly floured work surface, roll out the dough into a 10-by-16 inch rectangle. With a short side facing you, place the butter on the lower half, leaving a 1 inch border on all sides. Fold over the upper half ot cover the butter and press the edges together to seal. Then, with a folded side to your left, roll out the dough into a 12-by-20 inch rectangle. With the short side facing you, fold the bottom third up, the fold the top third down, as if folding a letter. This completes the first turn. Return to pan, cover with plastic wrap , and refrigerate for 15 minutes.

Return the chilled dough to the lightly floured work surface with a folded side to your left and repeat the process to make 3 more turns, rolling, folding, and chilling the dough each time, for a total of 4 turns. After the final turn, refrigerate dough for at least 1 1/2 hours or for up to overnight before shaping.

Filling, Shaping and baking:
Beat cream cheese, sugar, butter, and lemon juice until smooth.

Roll out 1 lb of dough (half of the recipe) to 1/-1/2 inch thick. Shaping in to a rectangle, about 10-by-15 inches. Make markings to divid dough in thirds lengthwise. Cut 1 inch strips at a 40-45 degree angle downwards on both 1/3 outsides, leaving the middle 1/3 free from cuts. Put filling on middle section and top with jam. lay strips over the filling in a braiding fashion, taking one from the right, then alternating with the left, and repeating. Cover and let rise until doubled or about 30-40 minutes. Lightly brush the top with an egg wash before baking. Bake the pastry in a 400 degree over for 10-15 minutes then reduce heat to 350 and continue to bake for another 20 minutes or until inside is baked and outside is golden.