Directions:

Preheat the oven to 400ºF. Line a baking sheet with parchment paper.

Crack the egg into a small bowl or cup. Add 1 tablespoon water and whisk until blended.

In another small bowl, mix together the cheeses.

Unfold the thawed puff pastry sheet and place on a lightly floured work surface. Using a pastry brush, brush some of the egg mixture evenly over the dough. Sprinkle half of the cheese mixture evenly over half of the egg-brushed dough, and fold the uncovered dough over the cheese, pressing gently to seal.

Brush the top with the egg mixture, sprinkle with half of the remaining cheese mixture, and press gently to help stick. Turn the dough over, brush the other side with the egg mixture, and sprinkle with the remaining cheese; press gently to ensure cheese will stay put.

Cut the pastry horizontally into 12 equal strips. Holding each strip by the ends, turn the ends a couple of times in opposite directions to make a twist.

Place the twists, spaced evenly apart, on the prepared baking sheet.

Bake until lightly browned, about 10 minutes. Let cool briefly.

Serve warm or at room temperature.