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1
Position 2 oven racks in the center of the oven, and preheat to 400 degrees F. Line 2 baking sheets with parchment.
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2
Roll out 1 puff pastry sheet with a rolling pin on a lightly floured work surface to a 12-inch square.
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3
Whisk the egg in a small bowl with 1 tablespoon water until blended.
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4
Brush the dough with a thin layer of the egg wash. Sprinkle half the Asiago onto the dough, and press it in with the rolling pin or the back of a measuring cup.
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5
Cut the dough in half horizontally (a pizza roller is very handy for this).
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6
Place one half on top of the other, cheese-side up.
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7
Cut the dough into 1/2-inch vertical strips; you should have 24.
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8
Pick up 1 strip with a hand on each end, and twist in opposite directions until you have made a spiral.
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9
Place the spiral on the baking sheet, and gently pinch the ends to adhere them to the parchment.
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10
Continue with the remaining strips, placing them about an inch apart, 12 per baking sheet.
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11
Brush the twisted dough with the egg wash, and bake until golden and puffy, 15 to 17 minutes, rotating the baking sheets halfway through.
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12
Let cool completely on the baking sheet.
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13
Repeat the process with the remaining puff pastry and cheese to make 24 more cheese straws.
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14
Store in an airtight container at room temperature for up to 3 days.
