Spiced Cheese Straws

• 2/3 cup freshly grated Parmesan (about 2 ounces)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander seeds
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon cayenne
• 1/2 teaspoon salt
• 1 puff pastry sheet (from one 17 1/4-ounce package frozen puff pastry sheets), thawed and unfolded
• an egg wash made by beating 1 large egg with 2 tablespoons water

1. Preheat oven to 425F and butter 2 large baking sheets.
2. In a bowl toss together Parmesan, spices, and salt.
3. On a lightly floured surface roll out pastry sheet into a 16- by 10-inch rectangle and brush with some egg wash. Cut pastry in half crosswise, forming two 10- by 8-inch rectangles.
4. Sprinkle Parmesan mixture over 1 rectangle and top with other rectangle, egg-wash side down, pressing firmly to force out any air pockets.
5. Roll out pastry slightly to make layers adhere (rectangle should be about 10 1/2 by 8 1/2 inches).
6. Brush pastry with some egg wash and with a sharp large knife or pastry wheel cut lengthwise into 1/4-inch-wide sticks.
7. Arrange cheese straws about 1 1/2 inches apart on baking sheets, pressing ends onto baking sheets.
8. Bake cheese straws in batches in middle of oven until golden, about 10 minutes.
9. Transfer cheese straws to a rack and cool.
10. Cheese straws may be made 2 days ahead and kept in an airtight container.
11. Recrisp cheese straws in a 425 F oven until heated through, about 5 minutes.

freshly grated parmesan, ground cumin, ground coriander seeds, ground cardamom, cayenne, salt, pastry sheet, egg

Taken from www.epicurious.com/recipes/food/views/spiced-cheese-straws-13416 (may not work)