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1
Thaw puff pastry in refrigerator until thawed.
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2
In a bowl mix cheeses, garlic powder and peppers, set aside.
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3
Preheat oven to 375.
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4
Line baking sheets with parchment paper.
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5
Place thawed puff pastry on lightly floured board, roll each sheet out to about a 12 by 14 rectangle, flouring rolling pin if it sticks.
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6
Brush tops of each sheet with the egg mixed with water.
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7
Sprinkle one of the puff pastry sheets with all the cheese / spice mixture
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8
Take the plain puff pastry sheet and cover the cheese sprinkled one, egg wash side on cheese.
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9
Cover with parchment paper and using rolling pin roll sheets to adhere them together.
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10
Remove parchment, cut 1 inch strips from pastry, cut strips in half.
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11
Grab both ends of strip halves and twist in opposite directions press ends to seal.
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12
Place on parchment lined baking sheet.
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13
Bake 12 to 18 minutes until golden.
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14
Cool on baking sheet.
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15
NOTE!
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16
These can be frozen, either twisted and uncooked, or cooked.
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17
For uncooked cook from frozen, increasing cook time to about 25 to 30 minutes or reheat cooked cheese straws about 5 minutes to crisp up.
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18
Both ways at 375 on parchment lined baking sheets.
