Preheat oven to 392°F/ 200°C or gas mark 7. Line the baking sheet with parchment paper.

Grate the hard cheese with the zester blade and the cheddar cheese with the finer grater.

Open the puff pastry packet and lay the pastry horizontally lengthwise on a chopping board. I keep mine with its parchment paper intact. So I don’t need to flour the board and save time. But you can take the parchment paper off and lay the pastry on a floured surface.

Spread the cream cheese on half of the pastry, leaving the other half empty.

Sprinkle the hard cheese and cheddar cheese on top of the cream cheese. Leave about a tablespoon of each cheese for topping.

Lift the other end of the pastry and fold it over to cover the cheese. So the pastry has now been reduced to half size.

Using a rolling pin, roll out the pastry until it is half-size-thinner. This is also to help the cheese stick to the pastry.

Cut the pastry halfway in length, so you have two equal rectangles. Then cut each rectangle into strips. I did mine into 8 strips for each rectangle and I ended up having 16 strips.

Take each strip and hold it at its ends. Twist it and place it on the lined baking sheet. Do the same for all the strips.

Brush the eggwash all over each pastry straw and sprinkle the remaining cheese over the pastries.

Bake the cheese pastries for 15 minutes in a preheated oven at 392°F/ 200°C or gas mark 7.