Cheese twists may be made 2 days ahead and kept in an airtight container. Re-crisp cheese straws in a 425ºF oven until heated through, about 5 minutes.
1 cup soft goat cheese
1/2 cup Parmesan cheese grated
1/4 cup extra virgin olive oil
1 tbsp cracked black pepper
1 tsp paprika
2 packages frozen puff pastry defrosted but still quite firm
Egg wash made by beating 1 large egg with 2 tbsp water
Step 1: Preheat oven to 425ºF and butter 2 large baking sheets.
Step 2: In a bowl mix the goat cheese, herbs, Parmesan, cracked black pepper, paprika and olive oil well.
Step 3: On a lightly floured surface roll out pastry sheets to 1/4" thickness and brush with some egg was. Cut pastry in half crosswise, forming two even rectangles.
Step 4: Spread cheese mixture evenly over 1 rectangle and top with other rectangle, egg-wash side down, pressing together firmly to force out any air pockets. Roll out pastry slightly to make layers adhere.
Step 5: Brush pastry with some egg wash and with a sharp knife or pastry wheel cut lengthwise into 1/4-inch-wide sticks.
Step 6: Taking hold of both ends of each 'straw', twist in opposite directions. Arrange cheese straws about 1 1/2" apart on baking sheets.
Step 7: Chill cheese twists for 15 minutes or overnight.
Step 8: Bake cheese straws in batches in middle of preheated oven until golden, about 10 minutes. Transfer cheese straws to a rack and cool.
Makes 36 twists