Mix sugar and cornstarch in a small bowl and set aside. Mix water and butter in a saucepan over medium heat. When heated and melted together, slowly add in the sugar/cornstarch mixture while stirring constantly. Continue to stir over heat until sauce becomes thick, then remove from heat and add the vanilla.
While the mixture cools, slices the strawberries and place them in a medium bowl. Pour the mixture over the strawberries.
Spoon a line of the strawberry mixture along the center of a raw tortilla.
Wrap the tortilla up and try to fold in the edges so the sauce stays inside. Lightly brush each empanada with butter then sprinkle with cinnamon and sugar. And place each one on a cookie sheet.
Bake at 375 for 15 to 20 minutes, until tortillas are cooked and golden.