Line two baking sheets with parchment paper. Preheat the oven to 375 F.

Place the puff pastry sheet on a floured surface and roll out into a 9 x 12-inch rectangle.

whisk together the milk and egg in a small dish.

Brush the sheet with the egg-milk mixture.

Sprinkle salt and pepper over the top.

Distribute the chopped ramps and then the basil over the top.

Sprinkle 2/3 of the parmesan cheese over the ramps and basil layer.

Use your palms to gently press the toppings into the puff pastry. You can also gently go over it once or twice with a rolling pin.

From the shorter side, cut the pastry sheet into 12 strips.

Gently twist each strip into a spiral and lay on the baking sheets. If the ends are too long, tuck them in or trim them. Your choice.

Brush the spirals again with the egg-milk mix and sprinkle the remaining parmesan cheese on top of the spirals.

Place in the oven and bake for 10 minutes, or until golden brown.

Remove from oven. Let cool for 5-10 minutes before serving.