Step 1

Heat the oven to 375°F and line 2 baking sheets. Arrange a rack in the middle of the oven and heat the oven to 375°F. Line 2 baking sheets with parchment paper or silicone baking mats and set aside.

Step 2

Dust the counter with 1/4 cup of cheese. Sprinkle a work surface with 1/4 cup of the cheese.

Step 3

Place 1 sheet of the puff pastry on the cheese. Unfold or unroll 1 of the puff pastry sheets onto the cheese. If the pastry isn't quite thawed, don't force it. Let it sit on the counter for about 10 minutes, and then try unrolling or unfolding again.

Step 4

Top with another 1/4 cup of cheese. Sprinkle 1/4 cup of the cheese over the puff pastry.

Step 5

Roll out to 1/8-inch thick. Using a rolling pin, roll the pastry out until 1/8-inch thick. This presses the cheese into the pastry and also smoothes out any seams or wrinkles.

Step 6

Fold the pastry in half. Fold the sheet of pastry in half.

Step 7

Top with another 1/4 cup of cheese. Sprinkle the pastry with 1/4 cup of the cheese.

Step 8

Roll out again to 1/8-inch thick. Roll the pastry out again until 1/8-inch thick. The exact dimensions of the puff pastry don't matter. Aim for one side to be about 10 inches long to make longer puff pastry straws, or aim for 6 to 8 inches for shorter straws.

Step 9

Cut into strips. Using a knife and cutting straight down (do not saw), cut the pastry into long strips about 1-inch wide. Again, dimensions don't really matter, but I like my long puff pastry straws to measure about 10 inches.

Step 10

Transfer to a baking sheet and twist. Transfer each strip to one of the baking sheets, spaced an inch or so apart. As you set them down, twist the ends in opposite directions to give the straws a spiraled look. If they start to untwist when you let go, gently press the ends into the parchment to make them stick.

Step 11

Chill for at least 10 minutes or up to an hour. Refrigerate at least 10 minutes or up to 1 hour. This helps firm up the straws and give them better puff in the oven. While they are chilling, prepare the rest of the straws using the second sheet of puff pastry and the remaining cheese.

Step 12

Bake 15 to 25 minutes. Bake the first sheet of cheese straws until they are puffed and crispy, feel dry to the touch, and are deep golden brown. The exact baking time will depend on the size of your straws. Begin checking shorter straws after about 15 minutes, and longer straws after 20 minutes.

Step 13

Cool briefly on the baking sheet and bake the second sheet. Let cool until the straws are firm enough to lift from the sheet without bending. Transfer to a cooling rack or serving plate. Meanwhile, bake the second baking sheet of cheese straws.

Step 14

Serve warm or at room temperature. Serve the cheese straws warm, or let them cool and then keep them in an airtight container until ready to serve. Puff pastry straws are best served the same day they are made.