Preheat oven to 375F/190C and layout parchment paper onto two baking trays
Sprinkle ¼ cup of cheese onto a large board. Sprinkle over ½ teaspoon of paprika and a crack of salt and pepper over cheese, mix with fingers.
Lay puff pastry over cheese. Top with another ¼ cup of cheese, ½ teaspoon of paprika and salt and pepper.
Roll out puff pastry to ⅛ inch thick - this will press the cheese into the pastry.
Fold pastry in half.
Top with another ¼ cup of cheese, ½ teaspoon of paprika and salt and pepper.
Roll out again to ⅛ inch thick. Aim to make one side at least 10 inches long.
Using a sharp knife, cut the pastry into strips, roughly 1 inch wide.
Transfer to baking tray and twist into shape - take either end and twist in opposite direction to create a spiral. Straws should be about 1 inch apart from each other to allow for expansion.
Chill for 10 minutes to an hour to set pastry shape.
Bake 15 - 25 minutes in the oven, flipping over halfway.
Cook until pastry is puffed and cheese is starting to go brown and crispy. Some may take longer than others to cook. They should be dry to touch and crispy.
Remove from oven, cool slightly before serving.
Serve warmed or store in an airtight container until ready to serve. Best eaten the same day they are baked.