Quick and easy to make, but also just as quick to eat! If these were made with apricots, they would be called 'abricotines' but I only had tinned peaches in my storecupboard the day I wanted to make them!
Preheat the oven to 200 C / Gas 6. Line a baking tray with baking parchment or aluminium foil.
Remove 8 peach halves from syrup and place on kitchen paper to drain.
Unroll the puff pastry sheet, and roll lightly into a large square with a rolling pin. Cut into 4 equal squares, and place them on the lined baking tray.
Spread 1 teaspoon of the peach or apricot jam diagonally along the centre of each pastry. Position 2 peach halves along the diagonal of each pastry square over the jam. Fold the opposite corners of the pastry over the fruit.
Whisk the egg and water in a jug, and use a little of the egg mixture to seal the pastry over the fruit. Brush the egg mixture over each pastry using a pastry brush.
Bake in the preheated oven until deeply golden, about 15 minutes. Let cool before eating.