Preheat the oven to 375°F. Line two baking sheets with parchment paper or Silpat baking mats.
Lightly flour your work surface then unfold the sheets of puff pastry and roll each until it is 10x12 inches in size. Brush both sheets of puff pastry with the egg wash.
Evenly sprinkle the grated Parmesan, gruyere and poppy seeds atop the puff pastry then use a rolling pin to lightly roll the toppings into the pastry.
Using a sharp knife or pizza wheel, cut each sheet of puff pastry into 12 1-inch strips. Twist the strips then arrange them on the baking sheets, spacing them 1 inch apart.
Bake the straws for 10 to 15 minutes until they are golden brown and puffed. Turn the straws over once and bake them an additional 2 minutes. Remove the straws from the oven and let them cool before serving.
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