Slice cream cheese into 10 equal pieces.
On a piece of empanada dough, place one piece of cream cheese and cover with an equal amount of strawberry fruit spread (both in thickness and length). Almost the entire jar will be used across the 10 empanadas.
Using your finger, brush the edges of the dough with water. This will help it seal.
Fold the dough over to form a half moon, pressing the edges down and using a fork to seal.
Continue until all empanadas are filled, folded and sealed.
Heat oil in a wide pot or high-edged pan over medium heat. You should hear a sizzle when empanada is placed in the oil.
Fry until light tan/golden brown, flipping to ensure even coloring on both sides. The goal is for the cream cheese to melt, but don’t wait for it to darken too much as it will continue to do so once out of the oil.
Allow to cool slightly before serving.