Step 1

Preheat the oven to 400 degrees F and line two baking sheets with parchment paper. Set aside.

Step 2

Unfold the pastry sheets onto a large sheet of parchment paper or wax paper. Cut each sheet into 4 equal sized long rectangles. You should now have 8 pieces.

Step 3

Spread the pesto evenly onto 4 of the rectangles. Sprinkle the 1/3 cup of Parmesan cheese evenly over the pesto.

Step 4

Place the remaining 4 rectangles directly on top of the pesto parmesan rectangles. Gently press down on the edges.

Step 5

Cut each of the pieces of pastry into 4 long strips to make 16 long strips.

Step 6

Twist the strips and place on the prepared baking sheets.

Step 7

In a small bowl, beat the egg and water together with a fork. Use a pastry brush to lightly brush the pastry straws with the egg wash. Sprinkle evenly with remaining Parmesan cheese.

Step 8

Bake for 12 to 15 minutes or until golden brown. You can rotate the pans halfway through. Remove from the oven and let cool on the baking sheets.

Step 9

Place the straws on a platter and garnish with extra parmesan cheese, if desired. Serve!