Roll out puff pastry dough into a rectangle, 20x24 inches. Sprinkle halfof the Parmesan evenly over the dough and gently press cheese into the dough with the rolling pin.
Fold the dough in half crosswise, roll it out again to 20x24 inches and sprinkle on remaining cheese.
Using a sharp, thin knife, cut the dough into 1/3-inch strips. Take each strip by it's end and twist until evenly corkscrewed. Lay the twists of dough on an ungreased baking sheet. Arrange so they are just touching each other; this will prevent untwisting.
Set the baking sheet in the middle of a preheated 350° F. oven and bake until the straws are a crisp, puffed brown, about 15 to 20 minutes.
Remove from oven cool on baking sheet 5 minuets, then cut apart with a sharp knife. Finsh cooling the straws on a rack, then store them in an airtight tin or plastic bag until serving time. They will stay fresh for about one week.