Ingredients

• 4 ounces extra-sharp Cheddar cheese, shredded fine (about 1 1/4 cups)
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne, or to taste
• 1 sheet (about 1/2 pound) frozen puff pastry, thawed
• an egg wash made by beating 1 large egg with 2 teaspoons water
• 1 tablespoon cumin seed
• coarse sea salt to taste

Instructions

1. In a small bowl toss together cheese, ground cumin, and cayenne.
2. On a lightly floured surface roll out pastry into a 14- by 12-inch rectangle and brush with some egg wash. Cut pastry in half crosswise, forming two 12- by 7-inch rectangles. Sprinkle cheese over 1 rectangle and top with other rectangle, egg-wash side down, pressing it firmly to force out any air pockets. Roll pastry out slightly to make layers adhere (rectangle should be about 12 1/2 by 7 1/2 inches). Brush pastry with some remaining egg wash and sprinkle evenly with cuminseed and sea salt.
3. With a pastry wheel or sharp knife cut pastry into strips about 7 1/2 inches long and 1/2 inch wide. Twist strips and arrange on baking sheets, pressing ends onto sheet to keep strips twisted. Cheese straws may be prepared up to this point 2 weeks ahead. Freeze cheese straws on baking sheets 1 hour, or until frozen, and transfer to a resealable freezer bag. Do not thaw cheese straws before proceeding.
4. Preheat oven to 425°F. and grease 2 baking sheets.
5. Arrange half of cheese straws about 1 inch apart on 1 baking sheet and bake in middle of oven 10 to 12 minutes, or until pale golden. Bake remaining cheese straws in same manner.
6. Serve cheese straws warm at room temperature.