How to cook
Spread out the puff pastry and it's best if it's a rectangular form. Spread it with tomato puree.
Sprinkle it with parmesan and basil. Sprinkle with spinach (leaves only, no stalks). Sprinkle with parmesan again and roll it up.
Then cut the puff pastry snails. They need to be about 3 cm thick. Arrange them in a tray onto baking paper.
Bake the snails for 20 minutes at 374°F (190 degrees).
When they're ready, sprinkle the spring puff pastry snails with parmesan.