sheets (1 box) frozen puff pastry, defrosted overnight in the fridge
cup freshly grated parmesan cheese
cup finely grated gruyere cheese
tsp minced fresh thyme leaves
tsp kosher salt
Freshly ground black pepper
Heat oven to 375. Roll out each sheet of puff pastry on a lightly floured surface til 10 by 12 inches. Beat the egg with 1 TBSP water and brush the surface of the pastry. Sprinkle each sheet evenly with 1/4 cup parmesan, 1/2 cup gruyere, 1/2 tsp thyme, 1/2 tsp salt, and some pepper. With a rolling pin, lightly press the flavorings into the pastry sheet. Cut each sheet crosswise with a pizza wheel into 11 or 12 strips. Twist each strip and lay on baking sheets lined with parchment. Bake 10 to 15 minutes, til lightly browned and puffed. Turn each straw and bake for another 2 minutes. Don't overbake or the cheese will burn. Cool and serve at room temp.