Instructions

• Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper and set aside.
• Unfold both thawed puff pastry sheets onto a large piece of parchment or wax paper. Cut each sheet into 4 equal long rectangles (8 rectangles total).
• Spread the 3 tablespoons pesto evenly over 4 of the rectangles. Sprinkle the 1/3 cup grated Parmesan evenly over the pesto-covered rectangles.
• Place the remaining 4 rectangles directly on top of the pesto/Parmesan rectangles to form 4 layered pieces. Gently press the edges to seal.
• Using a sharp knife or pastry cutter, cut each layered piece into 4 long strips (4 layered pieces × 4 strips = 16 strips total).
• Twist each strip several times and place the twisted straws on the prepared baking sheets, spacing them about 1 inch apart.
• In a small bowl, beat the egg and 1 tablespoon water together with a fork. Brush each pastry straw lightly with the egg wash using a pastry brush.
• Evenly sprinkle the remaining 3 tablespoons Parmesan cheese over the egg-washed straws.
• Bake for 12 to 15 minutes, or until golden brown, rotating the pans halfway through baking for even color.
• Remove the baking sheets from the oven and let the straws cool on the sheets. Transfer to a platter, garnish with extra Parmesan if desired, and serve.