Baked Dates in Cheddar Rosemary Pastry

• 12 cup butter, chilled and cut in pieces
• 34 cup sharp cheddar cheese, grated
• 1 tablespoon fresh rosemary leaf, minced
• 1 12 cups flour
• 12 teaspoon salt
• 14 teaspoon cayenne
• 2 teaspoons cider vinegar
• 48 pitted medjool dates

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.
4. Cover with more plastic wrap.
5. Chill for at least 1 hour.
6. Preheat oven to 400F.
7. On a lightly floured surface, roll dough out into a 12 inch square.
8. Cut square into 48 1 inch by 3 inch strips.
9. Wrap each date with a strip, then arrange on 2 baking sheets.
10. Bake about 15 minutes, until lightly golden.
11. Serve hot.
12. Leftover pastry strips make delicious crackers.

butter, cheddar cheese, rosemary leaf, flour, salt, cayenne, cider vinegar, dates

Taken from www.food.com/recipe/baked-dates-in-cheddar-rosemary-pastry-199528 (may not work)