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1
In a small bowl toss together cheese, ground cumin, and cayenne.
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2
On a lightly floured surface roll out pastry into a 14- by 12-inch rectangle and brush with some egg wash. Cut pastry in half crosswise, forming two 12- by 7-inch rectangles.
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3
Sprinkle cheese over 1 rectangle and top with other rectangle, egg-wash side down, pressing it firmly to force out any air pockets.
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4
Roll pastry out slightly to make layers adhere (rectangle should be about 12 1/2 by 7 1/2 inches).
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5
Brush pastry with some remaining egg wash and sprinkle evenly with cuminseed and sea salt.
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6
With a pastry wheel or sharp knife cut pastry into strips about 7 1/2 inches long and 1/2 inch wide.
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7
Twist strips and arrange on baking sheets, pressing ends onto sheet to keep strips twisted.
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8
Cheese straws may be prepared up to this point 2 weeks ahead.
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9
Freeze cheese straws on baking sheets 1 hour, or until frozen, and transfer to a resealable freezer bag.
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10
Do not thaw cheese straws before proceeding.
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11
Preheat oven to 425F.
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12
and grease 2 baking sheets.
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13
Arrange half of cheese straws about 1 inch apart on 1 baking sheet and bake in middle of oven 10 to 12 minutes, or until pale golden.
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14
Bake remaining cheese straws in same manner.
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15
Serve cheese straws warm at room temperature.
