Step 1

Preheat the oven to 400 degrees F. Line two 18-by-13-inch sheet pans with parchment paper.

Step 2

Dust a work surface lightly with flour. Roll out the puff pastry into a 14-by-12-inch rectangle. With the short side facing you, cut the dough in half horizontally: Measure 7 inches up the side, mark the dough and cut in half, using the mark as a guide.

Step 3

Evenly spread the fig jam over the bottom half of the dough, leaving a little room at the edges. Sprinkle 1 cup of the cheese over the jam. Top with the other half of the dough, pressing down lightly to adhere to the cheese and jam. With a pizza cutter, cut into 1/2-inch strips (about 24 strips).

Step 4

Twist each strip four or five times, then pinch the ends together to prevent unraveling while baking. Place the twists on the prepared baking sheets.

Step 5

Mix the egg with 1 teaspoon water in a small bowl and brush onto the twists. Sprinkle with the remaining 2 tablespoons cheese.

Step 6

Bake until golden brown, 12 to 15 minutes. Let cool slightly before releasing the straws from the parchment with an offset spatula. Let cool completely.

Step 7

Serve immediately or store in an airtight container for up to 1 day.