Puff pastry must be a roll thin (2-3 mm), if thick sheet must be prepare if slightly in advance. The yolk is mixed with milk. The dough is divided into two parts in the ratio 1: 2. The lower part was set aside. Majority is divided into an even number of rectangles, 10 cm wide in one portion. Half of the rectangles are smeared with yolk mixture and sprinkle thickly with grated cheese (best is finely shredded). Covered with not oiledite rectangles. Cut into strips 2 cm thick - obtained sandwich strips of puff pastry / cheese / puff pastry size 2x10 cm. Thus obtained strips were caught at both ends and twist slightly in opposite directions (to get into a spiral). On the lower part of the dough is cut asterisks (with cutter biscuits 4-5 cm) are required two times more than received sticks. Half stars are coated with egg yolk and sprinkle with cheese. At the base of each stick is placed (drops slightly in asterisk) and cover with a clean asterisk. Obtained magic wands * *. The rods are arranged in the pan, the most convenient pre littered with baking paper, alternating - one with zaezdichkata up, another down to collect the most convenient. Not lining up too close because they inflate when baking. Smeared with egg yolk and bake in preheated oven at 180-200C until golden. * If your dough is very tender, while preparing pretzels, put it on for 20-30 minutes in the refrigerator before baking. * cheese can be replaced with another firm feta cheese or mixed with a more flavorful. Especially appropriate parmesan or cheddar.