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Serves 4 - 8
Turn dough out onto a heavily floured surface, knead lightly. Divide dough into 2 equal portions; roll each dough portion into an approximate 8-inch circle. Cover and chill for about 10 minutes.
Meanwhile, in a medium bowl, combine the strawberries, sugar, lemon juice, and salt. Stir to combine. Sift the corn starch over strawberry mixture and gently stir.
Preheat oven to 350°. Uncover dough; place dough circles on a baking sheet lined with parchment paper. Arrange half of the strawberries in a pinwheel pattern in one of the dough circles, starting in the middle and forming concentric circles of strawberries, leaving a 2-inch border. Repeat with the second dough circle and remaining berries.
Fold up the edges of the dough circles over the berries, crimping to seal. Lightly brush the pastry with the beaten egg white. Sprinkle the two rounds with the raw sugar.
Bake for 45 minutes or until golden brown.
Serves 4
In a medium bowl whip heavy cream sugar and vanilla extract until fluffy and peaks hold their shape. Add Mascarpone and whip an additional minute or two.