Preheat oven to 400° Fahrenheit.

Line a large baking sheet with parchment paper.

Sprinkle flour over a large cutting board.

Roll out puff pastry dough into a 10 x 12-inch rectangle. Dough should be ⅛-inch thick.

Make egg wash by whisking together egg, 1 tablespoon of water, and a pinch of salt in a small bowl.

Use a pastry brush to brush the egg wash in a thin layer all over the rolled out dough.

Sprinkle half the dough with half of the shredded cheese, then fold the uncovered side over the cheese-covered side.

Roll out again to 10 x 12.

Brush dough again with egg wash, and sprinkle with the remaining shredded cheese.

Then roll your rolling pin gently over the top, pressing in the cheese.

Line up the dough so that the long edge is on the top and bottom (horizontal). To make long breadsticks, cut dough vertically into slices that are close to 1-inch wide. To make short breadsticks, cut the dough in half horizontally (so you will have two 5 x 12-inch rectangles) before slicing into strips.

Pick up each strip, hold each end, and twist in opposite directions several times.

Place twists on baking sheet, leaving an inch of space between them. (You may need to bake these in two batches if they don’t all fit on your baking sheet.)

Paint any exposed pastry (not covered in cheese) with egg wash.

Bake for 15-20 minutes, until puffed and golden.