Baked Dates in Cheddar Rosemary Pastry

From Sunset Magazine, 2006

Ingredients

• 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

Directions

1. In food processor, pulse butter, cheddar, rosemary, flour, salt, and cayenne until mixture resembles cornmeal.
2. Add vinegar and 2 tablespoons cold water and pulse until mixture holds together.
3. On a piece of plastic wrap, form dough into a 6 inch square. Cover with more plastic wrap.
4. Chill for at least 1 hour.
5. Preheat oven to 400°F.
6. On a lightly floured surface, roll dough out into a 12 inch square. Cut square into 48 1 inch by 3 inch strips.
7. Wrap each date with a strip, then arrange on 2 baking sheets. Bake about 15 minutes, until lightly golden. Serve hot.
8. Leftover pastry strips make delicious crackers.