Take a buttery, savory cheese pastry, gently wrap it around a succulent date then bake until the pastry is light and crisp. Serve warm with a dusting of sugar – adding a glistening of subtle sweetness – and you’ve got a bite that is unexpectedly delicious!
This old Southern appetizer, also known as a Black-Eyed Susan, is an unusual blend of savory, spicy and sweet. The golden cheddar pastry opens up to showcase a deep dark fruit center, somewhat mimicking the beloved wildflower.
It starts with a wonderful pastry that’s made using similar ingredients found in classic Southern cheese crackers and cheese straws – butter blended with sharp cheddar along with flour, a bit of spice from cayenne pepper and a touch of kosher salt to heighten the flavors.
The delicate cheese pastry is rolled out in a thin layer and cut into rounds, perfect for encasing a bite of this naturally sweet fruit.
Wonderful served warm, the pastry bites can also be served at room temperature. These unique little appetizers make a delightful addition to your charcuterie board but they’re certainly flavorful enough to go solo!
Date and Cheese Pastry Appetizers
These little appetizers bake at 300-degrees, a bit lower temperature than many baked items.
1 cup butter, at room temperature
4 cups shredded sharp cheddar cheese, about 1 pound
2 cups flour, plus extra for rolling
½ to 1 teaspoon kosher salt, to suit your taste
½ teaspoon cayenne pepper
1 pound dates, pitted and halved
Sugar for dusting, about ½ cup
Combine the butter and the shredded cheese in a large mixing bowl. Blend the two together on medium speed, about 30 seconds.
Stir in the flour, ½ teaspoon of the kosher salt and the cayenne pepper, blending in on low speed. Check for seasoning, adding the remaining kosher salt if needed.
Turn the dough out onto a sheet of parchment paper that has been lightly dusted with flour. Shape the dough into a disc, wrap and chill for about 45 minutes.
Place a portion of the dough onto a surface that has been dusted with flour. Keep the remaining dough chilled. Roll the dough to about ⅛” thick, turning the dough as you roll to keep it from sticking to the board. Cut with a 3” diameter biscuit cutter. Place the rounds on a Silpat or parchment lined baking sheet and place a date half on one side of each pastry round.
Gently fold the other half of the dough over the date. Press to seal the edges. The dough is delicate but you can easily press it back together if it tears. If you’re working with large dates you can cut them into smaller pieces.
Bake in a 300-degree oven for about 30 minutes or until the pastry is crisp and golden around the edges.
Let the pastries cool slightly – just enough so you can handle them – then lightly roll them in sugar. If you want a more savory bite you can skip this step.
The pastry dough keeps chilled in the refrigerator for several days. Serve the appetizers warm or at room temperature.
Makes about 3 dozen pastries.
Date and Cheese Pastry Appetizers
Equipment
- Electric mixer
- Rolling Pin
- 3" diameter biscuit
- Baking sheets lined with Silpat liners or parchment paper
Ingredients
- 1 cup butter, at room temperature
- 4 cups shredded sharp cheddar cheese, about 1 pound
- 2 cups flour, plus extra for rolling
- ½ to 1 teaspoon kosher salt, to suit your taste
- ½ teaspoon cayenne pepper
- 1 pound dates, pitted and halved
- Sugar for dusting, about ½ cup
Instructions
- Preheat oven to 300-degrees.
- Combine the butter and the shredded cheese in a large mixing bowl. Blend the two together on medium speed, about 30 seconds.
- Stir in the flour, ½ teaspoon of the kosher salt and the cayenne pepper, blending in on low speed. Check for seasoning, adding the remaining kosher salt if needed.
- Turn the dough out onto a sheet of parchment paper that has been lightly dusted with flour.
- Shape the dough into a disc, wrap and chill for about 45 minutes.
- Place a portion of the dough onto a surface that has been dusted with flour. Keep the remaining dough chilled. Roll the dough to about ⅛” thick, turning the dough as you roll to keep it from sticking to the board.
- Cut with a 3” diameter biscuit cutter and place the rounds on a Silpat or parchment lined baking sheet.
- Place a date half on one side of each pastry round and gently fold the other half of the dough over the date. Press to seal the edges. The dough is delicate but you can easily press it back together if it tears. If you’re working with large dates you can cut them into smaller pieces.
- Bake in a 300-degree oven for about 30 minutes or until the pastry is crisp and golden around the edges.
- Let the pastries cool slightly – just enough so you can handle them – then lightly roll them in sugar. If you want a more savory bite you can skip this step.
- The pastry dough keeps chilled in the refrigerator for several days. Serve the appetizers warm or at room temperature.
