1. Roll out puff pastry dough into a rectangle 20 x 24 inches. Sprinkle half of the Parmesan evenly over the dough and gently press cheese into the dough with the rolling pin.

2. Fold the dough in half crosswise, roll it out again 20 x 24 inches, and sprinkle on the remaining cheese.

3. Using a sharp thin knife, cut the dough into 1/3-inch strips. Take each strip by its ends and twist until evenly corkscrewed. Lay the twists of dough on an ungreased baking sheet, arranging so that they are just touching each other; this will prevent untwisting.

4. Set the baking sheet in the middle of a preheated 350°F. oven and bake until the straws are crisp, puffed and brown, 15 to 20 minutes.

5. Remove from the oven, cool for 5 minutes, then cut apart with a sharp knife. Finish cooling the straws on a rack, then store them in an airtight tin or plastic bag until serving time. They stay fresh for about 1 week.

=The Silver Palate Cookbook=