Called paillettes (little straws) in French, these twisted strips of pastry are perfect with cocktails or wine.  Frozen puff pastry makes preparation a breeze.

Ingredients

• 2 cups grated Parmesan cheese
• 1 tablespoon hot chili powder
• 1 teaspoon garlic salt
• 1 package frozen puff pastry sheets, thawed
• 1 egg, lightly beaten

Directions

• Heat oven to 400*.  In a medium bowl, mix cheese, chili powder and garlic salt; set aside.  On a lightly floured work surface, roll out 1 pastry sheet into a 15×10 inch rectangle.  Brush lightly with the egg.  Sprinkle with 1/2 cup of the cheese mixture and press gently into pastry with a rolling pin.  Turn sheet over and repeat process with egg and cheese mixture, pressing in lightly with a rolling pin.  Starting from a 10 inch end, fold one third over the middle third.  Fold opposite one third over both to make a 10×5 inch rectangle.  Cut rectangle in half into two 5-inch squares.  Cut each square into  1/2 inch wide strips for a total of 20 pieces.  Place the strips on an ungreased baking sheet, twisting a few times and pressing the ends onto the sheets to prevent strips from uncurling.  Bake at 400* for 12-15 minutes or until puffed and golden.  Remove to a wire rack to cool completely.  Repeat with remaining ingredients.

Notes

• Store cheese straws in a tightly covered container