In a large bowl, combine the all-purpose flour, oatmeal flour, instant dry yeast, and salt. Mix well.

Add the soft, room-temperature unsalted butter to the flour mixture. Using your hands, rub the butter into the flour until the mixture resembles coarse crumbs.

In a small bowl, whisk together the lukewarm whole milk and 1 whole egg. Pour this liquid mixture into the flour mixture.

Using your hands or a spatula, combine all ingredients until a dough starts to form. Once it begins to come together, transfer it to a stand mixer fitted with a dough hook attachment.

Mix on low-medium speed for 5-7 minutes until the dough becomes smooth and elastic. The dough will remain slightly sticky but should pull away from the sides of the bowl.

Place the dough in a lightly oiled large bowl, cover with plastic wrap, and let rise in a warm place for approx. 2-3 hours. The dough might not double in size but will increase and become more airy and fluffy.

While the dough is rising, prepare the cream cheese filling. In a medium bowl, mix room temperature cream cheese with one egg yolk and two tablespoons of powdered monk fruit sweetener blend until smooth. Set aside.

Once the dough has risen, preheat your oven to 200°C (392°F) and line a baking sheet with parchment paper.

On a lightly floured surface, roll the dough using a rolling pin into a rectangle approximately ¼ inch thick. Cut the dough into equal squares, approximately 4x4 inches each.

Fold the corners of each square towards the center, pressing them lightly in the middle to secure them in place.

Transfer the shaped Danish pastries to the prepared baking sheet, leaving space between each one for expansion.

Using the back of a spoon, press a dent into the center of each pastry. Fill each indentation with approx. ½ tablespoon of the cream cheese mixture.

Bake in the preheated oven for about 20 minutes or until the pastries are golden brown.

While the pastries are baking, prepare the glaze by mixing two tablespoons of powdered monk fruit sweetener with just enough water to create a slightly runny, pourable consistency.

Once the Danish pastries are baked, remove them from the oven and let them cool slightly before topping each one with a slice of fresh strawberry and drizzling them with the prepared glaze.