2. Dust work surface with half of the parmigiano-reggiano. Lay unfolded sheet of puff pastry on top of cheese, then sprinkle with the rest of the grated cheese. Gently roll dough out with a rolling pin, pressing cheese into dough, to a thickness of about one-eighth of an inch. Dust with more cheese as needed.

3. Cut pastry into long half-inch-wide strips. Give each strip several twists, then lay half an inch apart on a parchment-lined baking sheet. Bake until golden, about 10 minutes. Allow to cool slightly, then remove from paper and serve.

Makes about 24 14-inch cheese straws.