Combine the parmesan cheese, garlic powder, onion powder, paprika and salt together in a small bowl.
½ cup parmesan cheese, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon salt, ¼ teaspoon paprika
Use a pastry brush to apply the egg wash to the entire puff pastry then sprinkle the parmesan mix onto the lower half of the pastry.
Fold the top half of the puff pastry, without the parmesan cheese mixture, over on top of the half with parmesan cheese mixture. The cheese mixture should now be closed inside. Use a rolling pin to gently roll over it a couple of times to ensure it seals shut.
Using a pizza cutter or a sharp knife cut ¼-inch thick, vertical strips from the dough.
One at a time, twist the strips as many times as you like then place them on the prepared baking pan. Dip your finger into the leftover egg wash and gently press the ends down onto the pan. (This will help the straws keep their shape while baking.) Repeat the baking process with the remaining cheese straws.
Bake for 8-10 minutes or until light, golden and crispy.
Serve with marinara sauce and freshly minced parsley if desired.
See post for tips, FAQs, and storage options.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 2 cheese straws. Actual calories will vary.*For more information, tips, and answers to frequently asked questions, please refer to the post.