2 sheets (1 box) frozen puff pastry thawed overnight in the fridge
1 extra-large egg
1 T water
1/2 cup freshly grated Parmesan cheese
1 cup finely grated Gruyere cheese
1 teaspoon minced fresh thyme leaves
1 teaspoon Kosher salt
freshly ground black pepper
Preheat oven to 375 degrees.
Roll out each sheet of puff pastry on a lightly floured board until it's 10x12 inches. Beat egg with 1 T water & brush the surface of the pastry. Toss together the cheeses, thyme, salt & plenty of black pepper. Sprinkle each pastry sheet evenly with half the cheese mixture. With the rolling pin, lightly press into the pastry. Using a pizza wheel, cut each sheet crosswise into 12 strips. Twist each strip and lay on baking sheets lined with parchment paper.
Bake for 16 minutes, until lightly browned & puffed. Turn each twist & bake for another 5-6 minutes. Don't overbake or the cheese will burn. Cool & serve at room temperature.
Best made & served the same day.