BASE RECIPE WITH VARIATIONS: Makes 14 straws

1. Unfold pastry sheet; lay flat on a lightly floured board. Roll into a 1/16-inch-thick rectangle (10 by 14 in.); cut in half crosswise. Lightly brush both halves with egg. Sprinkle one evenly with seasoning mix. Set remaining half, egg side down, over seasoned half, aligning edges. Gently roll to seal layers without enlarging rectangle.

2. Cut rectangle lengthwise into 1/2-inch-wide strips. Brush tops lightly with more egg; save remaining egg for other uses or discard. Sprinkle strips evenly with salt (or sugar if using a sweet seasoning mix); with your hand, press lightly into surface of puff pastry.

3. One at a time, pick up strips by both ends, twist in opposite directions, and transfer to buttered 12- by 15-inch baking sheets (you'll need two), placing strips about 1 1/2 inches apart. Press ends onto sheets. (See photo below.)

4. Bake salt-crusted straws in a 400° regular or convection oven (sugar-crusted ones at 350°) until crisp and lightly browned, 8 to 13 minutes (14 to 20 minutes for sweet), switching pan positions halfway through baking. Let straws cool about 1 minute on sheets, then, with a wide spatula, loosen while still warm and transfer to rack (if straws stick, return pans briefly to oven to reheat). Serve warm or cool.

NOTES: If making up to two days ahead, cool and store airtight at room temperature; freeze to store longer.

Mexican-Cheese Seasoning Mix. In a small bowl, mix 1/2 cup finely shredded Mexican cheese blend or cheddar cheese, 2 teaspoons cumin seeds, and 1 teaspoon chili powder.

Per straw: 119 cal., 64% (76 cal.) from fat; 2.6 g protein; 8.4 g fat (1.9 g sat.); 8.1 g carbo (0.4 g fiber); 237 mg sodium; 17 mg chol.

Tomato-Basil Seasoning Mix. In a small bowl, mix 1/4 cup grated parmesan cheese, 2 tablespoons finely chopped drained dried tomatoes in oil, 1 tablespoon minced garlic, and 1 teaspoon dried basil.

from sunset magazine Per straw: 114 cal., 61% (69 cal.) from fat; 2.5 g protein; 7.7 g fat (1.3 g sat.); 8.8 g carbo (0.4 g fiber); 241 mg sodium; 15 mg chol.

WILD MUSHROOM PUFF PASTRY STRAWS: Serves: 6 to 8 
Ingredients:
1/4 cup butter
1 lb. assorted mushrooms (shiitake, chanterelle, cremini, oyster)
1/4 cup chopped fresh herbs (parsley, chives and thyme)
1 1/4 cups grated parmigiano reggiano
1/2 tsp. kosher salt
1/4 tsp. pepper
4 puff pastry sheets, thawed
1 egg, beaten
1 Tbsp. water

Directions:
Preheat the oven to 450°F.

Melt the butter in a large sauté pan over high heat. Add the mushrooms and cook, stirring frequently, until all of the liquid is evaporated and the mushrooms are crispy, about 10 minutes. Transfer the mushrooms to the bowl of a food processor and pulse until finely chopped. Add the herbs, salt and pepper. Pulse to combine.

Roll out each puff pastry sheet to 1/8-inch thick. Spread the mushroom mixture over two of the sheets and sprinkle both equally with 3/4 cup of the parmigiano. Place a second piece of puff pastry over each and press down to adhere the layers. Slice each filled sheet into 1/2-inch strips. Twist each strip 5 or 6 times and place on a greased baking sheet, pressing the ends down to secure. Beat the egg and water together in a small bowl. Brush each straw with the egg mixture. Sprinkle with the remaining 1/2 cup of parmigiano.

Place in the oven and immediately reduce the heat to 400 °F. Bake until lightly golden, about 15 minutes

from robertmondavi.com