1 1/2 c. sifted flour
1/2 c. butter (1 stick) chilled
4-5 tbsp. ice water
1/2 tsp. salt
1/3 c. wine or fruit juice
1/2 c. chopped dates
5 oz. sharp cheese, grated

Mix together: 1-2 tbsp. water

Cover dates with wine or juice. Let sit 30 minutes.

Cut butter into flour and salt until it resembles cornmeal (use food processor, if possible). Stir in 1 tablespoon of ice water and gradually add 3 to 4 more until dough is soft but not sticky. Flatten dough, wrap in plastic and chill at least one hour.

Drain dates and mix with cheese.

Roll chilled dough about 1/8 inch thick. Cut into 3 inch circles or 2 inch squares.

Place about 1 tablespoon date mixture on dough - leave a little margin. Brush egg wash on margin, fold over and seal (fold squares diagonally). Crimp to seal. Place on cookie sheet. Cover and chill. Brush with egg wash. Bake at 400 degrees F. Bake 15-20 minutes.