Please read About Puff Pastry.

Unbaked straws can be frozen in a covered container, the layers separated by sheets of wax paper, for up to 1 month. Bake (without thawing) as needed.

Have ready:

If using frozen puff pastry, unfold the two sheets and stack on top of each other. If using homemade pastry, roll the dough on a lightly floured work surface into a 16 × 10-inch rectangle. Turn the dough so a short side faces you. Lightly brush the bottom two-thirds of the rectangle with water, then sprinkle evenly with:

Lay a sheet of plastic wrap over the cheese and roll over lightly with the rolling pin to adhere the cheese to the dough. Remove the wrap and set aside. Fold the top third of the dough down and bring the bottom third up over the top third, like folding a business letter. Roll again into a 16 × 10-inch rectangle. Again brush the bottom two-thirds with water and sprinkle evenly with:

Roll over the cheese and give the dough a business letter fold as before. Wrap the dough in plastic and refrigerate for at least 1 hour and up to 24 hours.

Position racks in the lower and upper thirds of the oven. Preheat the oven to 375°F. Line 2 large baking sheets with parchment paper. Roll the dough into a 16 × 10-inch rectangle. Cut the dough lengthwise in half. Cut each half crosswise into strips slightly wider than ¼ inch. Twist each strip about 3 times and transfer to a baking sheet, spacing the strips just ½ inch apart. Bake for 15 minutes, then switch racks and rotate the sheets front to back. Bake until golden brown and crisp, 10 to 15 minutes longer. Set the sheets on wire racks to cool.