Ruthie’s Cheese and Date Pastries



7 1/4 ounces chopped pitted dates

½ cup brown sugar, packed

¼ cup water


½ cup (1 stick) butter, at room temperature

¼ pound cheddar cheese, grated or shredded

1 cup flour


Cream the cheese and butter together, then add the flour and enough water to bind mixture, about three or four tablespoons. Press together to form dough. Cover dough and let rest on counter while preparing filling.

Cook dates with sugar and water over low heat until melted and smooth as paste, stirring constantly.  Set aside.

Preheat oven to 350 degrees.

Divide dough into two equal pieces. Working with one piece at a time, roll dough 1/8- inch thick. Using a two-inch cookie- cutter cut out as many circles as possible, rerolling scraps to cut additional circles.

Place a teaspoon of date filling in the center of half the rounds.  Cover each round with remaining rounds.  Press the edges together with the tines of a fork. Place the rounds on an un-greased cookie sheet. Repeat procedure with remaining piece of dough.

Bake pastries in preheated oven for 15 minutes, or until lightly browned.