"I'm not sure that the origin of these cheesy puff pastry delights can be credited to the French, but I can verify that they are frequently served in French homes. One French cousin told me that they are a delicious and foolproof way to use up puff pastry leftovers from the preparation of another dish. Using defrosted store-bought puff pastry, they are quite easy to prepare."
"Roll out each sheet of puff pastry on lightly floured board until it's 10 by 12 inches. Beat egg with 1 tablespoon water and brush surface of pastry. Sprinkle each sheet evenly with 1/4 cup Parmesan, 1/2 cup Gruyere, 1/2 teaspoon thyme, 1/2 teaspoon salt and some pepper. With rolling pin, lightly press flavorings into puff pastry. Cut each sheet crosswise with a floured knife or pizza wheel into 11 or 12 strips. Twist each strip and place on prepared baking sheets."
Origin is uncertain, but cheese straws are frequently served in French homes and provide a foolproof way to use leftover puff pastry. The recipe yields 22 to 24 straws using two defrosted sheets of store-bought puff pastry, an egg wash, 1/2 cup freshly grated Parmesan, 1 cup finely grated Gruyere, thyme, kosher salt and black pepper. Each pastry sheet is rolled to 10 by 12 inches, brushed with egg wash, sprinkled with cheeses and seasonings, pressed lightly, cut into strips, twisted, and baked at 375°F until puffed and lightly browned. Variations include brushing with pesto or sun-dried tomato paste instead of cheese.
Read at Boston Herald
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