Instructions: In a small bowl toss together cheese, cumin and cayenne. Make an egg wash by beating egg and water.

On a lightly floured surface roll out pastry into a 14x12" rectangle and brush with some egg wash. Cut pastry in half crosswise, forming 2 12x7" rectangles. Sprinkle cheese over 1 rectangle and top with other rectangle, egg wash side down, pressing it firmly to force out any air pockets. Roll pastry out about 1/2" in each direction to make layers adhere. Brush with some remaining egg wash and sprinkle evenly with cuminseed and salt.

With a pastry wheel or sharp knife cut pastry into strips about 7 1/2" long and 1/2" wide. Twist strips and arrange on baking sheets, pressing ends onto sheets to keep strips twisted. Straws may be made up to this point 2 weeks ahead. Freeze straws on baking sheets 1 hour, or until frozen, and transfer to a resealable bag. Do not thaw before proceeding.

Preheat oven to 425 and grease 2 baking sheets. Arrange half of the straws about 1 inch apart on 1 baking sheet and bake in middle of oven 10-12 minutes, or until pale golden. Bake remaining straws in same manner.

Serve straws warm or at room temperature.

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