Prep 1 hr 25 mins
Cook 15 mins
From Nov 2006 Sunset Magazine
- 1⁄2 cup butter, chilled and cut in pieces
- 3⁄4 cup sharp cheddar cheese, grated
- 1 tablespoon fresh rosemary leaf, minced
- 1 1⁄2 cups flour
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon cayenne
- 2 teaspoons cider vinegar
- 48 pitted medjool dates
- In food processor, pulse butter, cheddar, rosemary, flour, salt, and cayenne until mixture resembles cornmeal.
- Add vinegar and 2 tablespoons cold water and pulse until mixture holds together.
- On a piece of plastic wrap, form dough into a 6 inch square. Cover with more plastic wrap.
- Chill for at least 1 hour.
- Preheat oven to 400°F.
- On a lightly floured surface, roll dough out into a 12 inch square. Cut square into 48 1 inch by 3 inch strips.
- Wrap each date with a strip, then arrange on 2 baking sheets. Bake about 15 minutes, until lightly golden. Serve hot.
- Leftover pastry strips make delicious crackers.
This recipe has a great taste and the pastry is incredibly easy to work with. I don't know that I would have thought to use rosemary with dates, but the flavor was sublime. I put these out at a brunch, and at first nobody was eating them. Needless to say, I felt a little self conscious. Then it dawned on me: People thought they were wrapped cocktail franks that had been overcooked! Once everybody found out what they actually were, they started to disappear! Thanks for posting, Julia.