7. Roll out again to 1/8-inch thick. The exact dimensions of the puff pastry don't matter. Aim for one side to be about 10 inches long to make longer puff pastry straws, or aim for 6 to 8 inches for shorter straws.

9. Using a sharp knife, cut the pastry into long strips roughly 1-inch wide. Again, dimensions don't really matter, but I like my long puff pastry straws to measure about 10 inches.

10. Transfer each strip to one of the baking sheets, spaced an inch or so apart. As you set them down, twist the ends in opposite directions to give the straws a spiraled look. If they start to untwist when you let go, gently press the ends into the parchment to make them stick.

11. Chill for at least 10 minutes or up to an hour. This helps firm up the straws and give them better puff in the oven. While they are chilling, prepare the rest of the straws using the second sheet of puff pastry and the remaining cheese.

12. Bake 15 to 25 minutes. Exact baking time will depend on the size of your straws. Begin checking shorter straws after about 15 minutes, and longer straws after 20 minutes. Remove from the oven once they are puffed and crispy, feel dry to the touch, and are deep golden.

13. Cool briefly on the baking sheet. Once the straws are firm enough to lift from the sheet without bending, transfer them to a cooling rack or serving plate. Bake the second tray of straws like the first.

14. Serve them straight from the oven, or let them cool and then keep them in an airtight container until ready to serve. Puff pastry straws are best served the same day they are made.

Recipe notes: Experiment with adding minced fresh herbs, spices or infused salt blends to the cheese straws. Sprinkle a teaspoon or two over the pastry along with the final addition of cheese.

(Emma Christensen is the former editor of TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)