Makes about 1 dozen. Adapted from Martha Stewart's Hors D'oeuvres Handbook

• 1 3/4 cups finely grated Parmesan cheese
• One package U-Bake frozen puff pastry, thawed
• 2 teaspoons coarse salt

1. Preheat oven to 425°.

2. Sprinkle work surface with 1/2 cup cheese. Place chilled puff pastry on work surface and roll out until it is about 1/8 inch thick. Sprinkle with 1 teaspoon salt and 3/4 cup of the cheese.

3. With the long side facing you, fold in half by bringing the top edge down toward you. Sprinkle with remaining teaspoon salt and 1/2 cup cheese. Using a pizza wheel or a very sharp knife, cut the dough horizontally into 1/2-inch-wide strips. Divide strips between two baking sheets, placing them evenly apart. Holding each end of a dough strip with your fingers, carefully stretch and twist the strip in opposite directions. Repeat process with remaining strips.

4. Bake until golden brown, 12 to 14 minutes. Let straws cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely