1. **Prepare the Pastry:**

– Preheat your oven to 400°F (200°C) and line a baking tray with parchment paper.

– Roll out the puff pastry sheet on the parchment paper. Optionally, use a rolling pin to slightly extend the pastry by about an inch.

2. **Assemble the Straws:**

– Spread the softened cream cheese evenly over the entire surface of the pastry.

– Evenly scatter the chopped pickled jalapenos, chopped bacon, and half of each grated cheese (cheddar, Gruyere, and Parmesan) over one half of the pastry.

3. **Form the Straws:**

– Fold the unfilled half of the pastry over the topped half to cover the fillings.

– Gently press down to seal the edges.

– Using a knife or pizza cutter, mark indents across the pastry at approximately ¾-inch (2 cm) intervals to guide your cuts.

– Slice the pastry into strips along these indents.

4. **Twist and Bake:**

– Carefully twist each pastry strip a couple of times to form a spiral shape and place them on the prepared baking tray.

– Brush each twist with the whisked egg.

– Sprinkle the remaining grated cheeses over the twists.

– Bake for 20-25 minutes, or until the twists are golden and crispy. Rotate the tray halfway through baking for even cooking.

5. **Serve:**

– Allow the twists to cool for a few minutes before serving. Enjoy!