Make egg wash by beating 2 large eggs with 2 tablespoons water.

Preheat oven to 425°F.

Combine the Parmesan cheese, cayenne and black pepper in a bowl.

Lay out the defrosted pastry sheets on a lightly floured work surface.

Brush the pastry with a thin coating of the beaten eggs.

Sprinkle  half of the cheese mixture over one piece of puff pastry, pressing the cheese into the pastry to insure that it sticks and adheres to the wet surface evenly.

Using a pastry wheel, cut the pastry in to 4 long, equal pieces, so that each strip is now approximately 4 x 10 inches. Cut each strip into one inch long pieces — approximately 4 X 1 inch.

Picking each small cheese coated piece up individually, twist the individual pieces of dough into a corkscrew shape and lay on a non-stick baking pan. The cheese straws can rest in the refrigerator until ready to bake.

Repeat the process with the remaining sheet of dough.  

Bake cheese straws in batches in middle of oven until golden, about 10 minutes.

Preheat the oven to 350°F.

In a large heavy saucepan melt the butter with the chili powder, cayenne, cumin, and salt to taste.

Add the walnuts and pecans; toss them to coat them well.

Add the honey and continue to toss and stir before transferring to a sheet pan.

Bake the nuts in the middle of the oven for 10 minutes and let them cool before serving.

Keep warm and serve in batches.

These keep for days in a dry, covered container.