For the puff pastry grissini, roll out the puff pastry on a floured work surface to a thickness of approx. 3 mm. Brush with beaten egg yolk. Season with salt and pepper and sprinkle with freshly grated Parmesan cheese. Roll over it with a rolling pin without much pressure.
Then cut the dough into finger-width strips of any length. Twist the ends against each other in a spiral shape and bake on a baking tray covered with baking paper in a preheated oven at 180°C for about 8 minutes. Let the puff pastry grissini cool and carefully peel them off the paper.