Preheat oven for 400 F.

Beat one egg and 1 tablespoon of water in a small bowl with a fork or whisk. (optional - I didn't have any egg on hand, so skipped this step). On a floured surface, unfold the thawed puff pastry sheet. Roll out into a rectangle and cut into 2 halves, lengthwise. Brush the halves with the egg mixture. Top one half with the cheese mixture. Place the remaining half over the filling, egg-side down. Roll gently with a rolling pin to seal.

Cut the pastry crosswise into thin strips. Twist the strips and place on a baking sheet, pressing down the ends. Brush the pastries with the egg mixture.

Bake for 10-15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and Serve warm as-is or as a side dip for a hot soup on a cold, rainy day!.