8	oz	Boar's Head White Vermont Cheddar Cheese, Shredded
1		Egg White, Lightly Beaten
½	tsp	Cayenne Pepper
1	tbsp	Paprika
¼	tsp	Salt
½	tsp	Thyme
2		Frozen Puff-Pastry Sheets

Preheat oven to 375F. Grease two large cookie sheets. In small bowl, combine spices. Unfold 1 pastry sheet. On lightly floured surface, with floured rolling pin, roll pastry into 14-inch square. Lightly brush with egg white. Sprinkle half of spice mixture onto pastry sheet. Sprinkle half of Cheddar on half of pastry. Fold pastry over to cover cheese, forming rectangle. With rolling pin, lightly roll over pastry to seal layers together. With pizza wheel or knife, cut pastry crosswise into 1/2 inch-wide strips. Repeat process on second pastry sheet. Place strips 1/2 inch apart on prepared cookie sheets, twisting each strip twice to form spiral and pressing ends against cookie sheet to prevent strips from uncurling (moisten ends with egg white to help them adhere, if necessary). Bake cheese straws until golden, 20 to 22 minutes. Cool on wire rack. Makes 48 cheese straws.