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Bob's Little Household Reference Library |
Baked
dates in cheddar-rosemary pastry
(from Sunset,
November 2006, by Yoshie Wong,
1/2 cup butter, chilled and cut into small pieces
3/4 cup grated sharp cheddar cheese
1 tbsp. minced fresh rosemary leaves
1 1/3 cups flour
1/2 tsp. salt
1/4 tsp. cayenne
2 tsp. cider vinegar
48 pitted Medjool dates
1. Pulse butter, cheddar, rosemary, flour, salt, and
cayenne in a food processor until mixture resembles cornmeal. Add vinegar and 2
tbsp. very cold water and pulse just until mixture holds together. Lay a piece
of plastic wrap on your counter and turn dough out onto it. Form dough into a
6-in. square, cover with more plastic wrap, and chill at least 1 hour.
2. Preheat oven to 400[degrees]. Put chilled dough
on a lightly floured surface and roll out into a 12-in. square. Cut square into
48 1-by 3-in. strips. Wrap each date with a pastry strip, then arrange on 2
baking sheets. Bake until pastry is light golden, about 15 minutes. Serve hot.
