Cut the zucchini into very thin strips (I used a potato peeler to slice mine).

Sauté the garlic clove with the extra virgin olive oil in a frying pan for 1 or 2 minutes. Add the sliced zucchini and cook on a high flame until soft. Season with salt and pepper to taste. Remove the garlic clove and let the zucchini cool down.

Spread the zucchini mixture onto 2 of the puff pastry sheets. Add the crumbled blue cheese.

Top with the remaining puff pastry sheets and press them close with your fingers.

Using a pizza cutter, cut the 2 sets of filled pastry into 2.5 cm – 1 inch squares. Do not detach the squares at this point or the filling will come out while baking!

Brush them with milk and bake them in a pre-heated oven at 200°C - 390°F for 15 minutes or until golden brown.

When ready, let them cool down for 5 minutes, then detach them with your hands or using the pizza cutter. Let them come back to room temperature before serving.