Thaw puff pastry in refrigerator until thawed.

In a bowl mix cheeses, garlic powder and peppers, set aside.

Preheat oven to 375. Line baking sheets with parchment paper.

Place thawed puff pastry on lightly floured board, roll each sheet out to about a 12 by 14 rectangle, flouring rolling pin if it sticks.

Brush tops of each sheet with the egg mixed with water. Sprinkle one of the puff pastry sheets with all the cheese / spice mixture

Take the plain puff pastry sheet and cover the cheese sprinkled one, egg wash side on cheese. Cover with parchment paper and using rolling pin roll sheets to adhere them together. Remove parchment, cut 1 inch strips from pastry, cut strips in half. Grab both ends of strip halves and twist in opposite directions press ends to seal. Place on parchment lined baking sheet.

Bake 12 to 18 minutes until golden. Cool on baking sheet.

NOTE! These can be frozen, either twisted and uncooked, or cooked. For uncooked cook from frozen, increasing cook time to about 25 to 30 minutes or reheat cooked cheese straws about 5 minutes to crisp up. Both ways at 375 on parchment lined baking sheets.