Instructions

1. Preheat the oven to 375°F and line a baking sheet with parchment paper. 
2. In a medium heavy-bottom pot or skillet, cook the strawberries and sugar over medium heat.
3. After 5 minutes, begin using the back of your spoon to mash the berries to break up the bigger pieces. 
4. Reduce the heat to low, and continue cooking for 2-3 minutes to thicken. 
5. In a small bowl, whisk together the cornstarch and lemon juice and add to the strawberry mixture.   
6. Remove the strawberries from the heat, stir well, and set aside to thicken. 
7. Use a round cookie cutter or a bowl as a guide, and cut circles of dough out.  Make sure there is an even number of dough rounds. 
8. Place 1/2 the dough rounds onto the prepared baking sheet(s). 
9. Spoon 1 teaspoon of the strawberry mixture onto the center of the dough circles. 
10. Top that with 1 teaspoon cream cheese or mascarpone cheese. 
11. In a small bowl, whisk together the water and egg. 
12. Brush the outside edges of the crust with the egg wash. 
13. Place the second dough circle on top evenly, then use a fork around the edges to seal the dough. 
14. Cut a single small slit in the top of each round. 
15. Brush the top of each circle with egg wash, then sprinkle the top with coarse sugar. 
16. Bake for 18-20 minutes or until golden brown on top. 
17. Serve warm with ice cream or allow to cool and pack in lunch boxes.