For the pastry wraps:
1 pound strawberries (or any mix of berries), hulled and chopped
6 tablespoons sugar, divided
1 tablespoon tapioca starch, cornstarch, or clearjel
1/4 teaspoon lemon zest (or a splash or orange juice)
Pinch of fine sea salt
2 disks pie dough (homemade or store bought)
1 large egg, lightly beaten
Turbinado or demerara sugar, for sprinkling
For the whipped crème fraîche:
1/4 cup crème fraîche or sour cream
2 teaspoons powdered sugar
1/4 teaspoon vanilla bean paste or vanilla extract
Combine the berries in a mixing bowl with 2 tablespoons sugar and set aside for one hour (or overnight), stirring occasionally.
Preheat oven to 375°F. Line a baking sheet with parchment paper and lightly coat with cooking spray.
Drain the berries, discarding excess liquid (or reserving for another use). Add remaining 4 tablespoons sugar, starch, zest, and salt, and stir to combine.
Lightly dust a work surface with flour. Roll out a disk of dough into a 10 x 12-inch rectangle, about 1/8 inch thick. Using a pizza cutter or pastry wheel, cut out four (5-inch x 6-inch) rectangles.
Brush the sides of each rectangle with egg wash. Add approximately 1 heaping tablespoon (too much filling will cause the rolls to bust) on the shorter (5-inch) side of the dough, leaving a 1/2-inch border around the three sides. Fold in the two longer sides and tightly roll up the dough. Transfer to the refrigerator and repeat with remaining disk of dough.
Brush the top of the rolls with egg wash and sprinkle with sugar. Prick a few small holes on the sides of the rolls to vent steam. Bake the rolls until crisp and golden brown, about 40 to 50 minutes. Allow to cool for 10 minutes before serving or serve at room temperature.
For the whipped crème fraîche, whisk the crème fraîche, powdered sugar, and vanilla until combined. Serve a dollop atop warm berry wraps.
- To make in advance, the dough can be filled, rolled, and refrigerated the night before cooking. Baked rolls can be reheated in a 350° oven.