1cup (8 ounces or 227 g)shredded cheese(I prefer sharp cheddar, but use whatever hard cheese you'd like)
¼-½tspcayenne pepper or paprika(use higher amount for more spice)
1largeegg, at room temperature
Using sharp knife, cut gluten free puff pastry in half. Re-wrap other half and store in fridge or freezer. Allow to come to cool room temperature, wrapped in plastic wrap.
In small bowl, mix cheese and cayenne pepper. Set aside.
Roll pastry into a rectangle that's about ¼-inch thick. Brush top with egg wash (1 egg beaten with 1 tbsp water). Cut pastry in half lengthwise and sprinkle the cheese mixture over one half. Flip the other half onto the cheese and press lightly to adhere. Turn 90 degrees and use a rolling pin to gently roll the pastry thinner and to make sure all layers are well adhered to each other. Cut into 1-inch thick strips using a pizza cutter or very sharp knife.
Twist pastry strips onto parchment-lined baking sheet. Place baking sheet in refrigerator to chill for at least 10 minutes.
Preheat oven to 375°. Bake cheese straws for about 17-25 minutes, or until puffed and golden brown.
Serve warm or at room temperature. Straws will crisp further upon cooling.