Preheat oven 425 degrees
Mix first 6 ingredients (all dry ingredients) in a small bowl. Work on a lightly floured surface and roll one sheet of pastry to a 10 x 14 - inch rectangle. Brush evenly with the egg wash and cut the pastry lengthwise to make two 5 x 14" strips. Distribute half the cheese filling over one strip and lay the second strip on top, egg wash side down. Press the strips together wit the rolling pin to fuse the sheets. Cut the strip crosswise into 28 - 1/2" strips. Lift a strip and twist it three times and lay it on an ungreased baking sheet pressing each end to keep the twists from unwinding while they bake. Repeat wit the 2nd pastry sheet.
Bake the twists about 10 minutes until they're puffed, light brown, and dry looking throughout. Test one by biting into it, they should not be doughy inside.
Allow twists to cool on a rack and serve as soon as possible. If you want to make them ahead, put cooled crisps in an airtight container for up to two hours.