Baked dates in cheddar-rosemary pastry


  • ½ Cup butter, chilled and cut into small pieces
  • ¾ Cup grated ship cheddar cheese
  • 1 Tablespoon minced fresh rosemary leaves
  • 1 1/3 Cups flour
  • ½ teaspoon salt
  • ¼ teaspoon cayenne pepper
  • 2 teaspoons cider vinegar
  • 2 Tablespoons water, very cold
  • 48 pitted Medjool dates


  1. Pulse butter, cheddar cheese, rosemary, flour, salt, and cayenne in a food processor until mixture resembles cornmeal.
  2. Add vinegar and water and pulse just until the mixture holds together.
  3. Turn out the dough and shape into a six-inch square. Wrap the mixture with plastic wrap and chill for at least one hour.
  4. Preheat oven to 400F
  5. Put chilled dough on a lightly floured surface and roll out into a 12-inch square.
  6. Cut pastry square into 48 1-inch by 3-inch strips.
  7. Wrap each date with a strip of pastry and arrange on two parchment lined baking sheets.
  8. Bake until pastry is light golden brown, about 15 minutes
  9. Serve Hot
Source: Sunset Magazine, November 2006