Baked dates in cheddar-rosemary pastry

Ingredients

• 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

Method

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