2 sheets (1 box) frozen puff pastry, defrosted overnight in the refrigerator
Flour, for dusting
1 T. water
1/2 cup freshly grated Parmesan
1 cup finely grated Gruyere cheese
1 t. minced fresh thyme (or try rosemary)
1 t. kosher salt
Freshly ground black pepper
Peheat oven to 375 degrees F.
Roll out each sheet of puff pastry on a lightly floured board until it is 10-12 inches. Beat the egg with the water and brush
the surface of the pastry. Sprinkle each sheet evenly with 14 cup of the Parmesan, 1/2 cup of the Gruyere, 12 t. of the thyme, 12 t. of the salt, and some pepper. With the rolling pin, lightly press the flavorings into the puff pastry. Cut each sheet crosswise with a floured knife or pizza wheel into 11 or 12 strips. Twist each strip and lay on baking sheets lined with parchment paper.
Bake for 10 to 15 minutes, or until lightly browned and puffed. Trun each straw and bake for another 2 minutes. Don't overbake or the cheese will burn. Cool and serve at room temperature.