1 lb. puff pastry, well chilled
1 egg, beaten
1 c. plus 2 tbsp. imported grated Parmesan cheese

Preheat oven to 350 degrees. Lightly oil two large baking sheets. (Peanut or vegetable oil.) Chill. Use marble board if possible. Sprinkle board with 2 tablespoons of the grated cheese. Roll puff pastry into a 15 x 10 inch rectangle with a thickness of about 1/4 inch. Trim edges.

Brush surface of dough with the beaten egg, making sure not to paint the sides. (Egg on edges will harden, seal edges and keep pastry from rising.) Press the remaining cheese into the dough with a rolling pin or with your hands. With a sharp knife cut the dough lengthwise at 1/2 inch intervals. Place dough on baking sheets and twist strips about 8 times and PLACE IN THE FREEZER for 10-15 minutes to chill and firm. (Cheese straws can be frozen at this point.) If frozen, do not defrost straws before baking.

Bake cheese straws in center of oven until lightly browned, about 15-18 minutes. Transfer to a wire rack and cool completely. Cheese straws may be kept in an airtight container for 2 days (if baked reheat in hot oven just before serving).

Makes about 24 Cheese Straws.