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1
Roll out puff pastry on lightly floured work surface to 18x10-inch rectangle (pastry will be thin).
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2
Sprinkle 1/3 of cheese mixture evenly over half of pastry; fold plain half of pastry over cheese, forming 10x9-inch rectangle; press to adhere.
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3
Repeat 2 more times, rolling to 18x10-inch rectangle, sprinkling with 1/3 of cheese mixture, and folding.
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4
Roll out pastry again to 18x10-inch rectangle.
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5
Transfer to unlined baking sheet.
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6
Chill 30 minutes.
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7
Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 425F
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8
Line 2 large baking sheets with parchment paper.
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9
Cut pastry crosswise in half, forming two 10x9-inch rectangles.
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10
Trim and discard uneven edges of pastry.
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11
Cut each rectangle crosswise into scant 1/2-inch-wide strips.
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12
Twist each strip a few times and place on prepared baking sheets, spacing 1/2 inch to 3/4 inch apart, dabbing ends lightly with water and pressing to adhere to parchment.
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13
Bake twists until golden brown, reversing position of sheets halfway through baking, about 10 minutes total.
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14
Cool twists on sheets.
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15
(Can be prepared 1 day ahead.
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16
Cover twists on sheets tightly with foil and store at room temperature.
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17
If desired, rewarm uncovered in 350F oven until heated through, about 5 minutes.
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18
).
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19
Serve warm or at room temperature.
