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Blue Cheese and Parmesan Cheese Straws
1 large egg
2 Tablespoons water
1 cup freshly grated Parmesan
1 cup finely crumbled blue cheese
1 pound frozen puff pastry -- thawed
Preheat the oven to 400 degrees. Line several baking sheets with parchment paper or spray with nonstick cooking spray. In a small bowl, beat together the egg and water to make an egg wash; set aside.
In another bowl, toss together the Parmesan and blue cheeses; set aside. On a lightly floured work surface, roll out each puff pastry sheet into a 14-by-10-inch rectangle.
Brush both of the pastry sheets to the edges with the egg wash and sprinkle with paprika. Sprinkle the cheese mixture over one of the pastry sheets and top with the other pastry sheet, egg wash side down. Roll out the pastry with a rolling pin to flatten slightly.
Cut the pastry in half horizontally with a sharp knife and then lengthwise into 1/2-inch-wide strips. Carefully pick up a stick and, with both hands, twist to form a spiral (left hand counter-clockwise, right hand clockwise).
Arrange cheese straws about 1 1/2 inches apart on the prepared cookie sheets, pressing ends onto the sheets. Bake until golden and puffed, about 12-15 minutes.
Remove from the oven and cool before serving
NOTES : Cheese straws can be made ahead and frozen until ready to use or baked up to two days ahead and kept in an airtight container. To recrisp them, place in a 400-degree oven until heated through, about 3-5 minutes.