Method:

Place 3 sheets of pastry onto a work surface and brush them with butter, then add the remaining sheets onto each one, leaving you with 3 double lined sheets. Cut the phyllo pastry into strips of about 7cm in thickness.
Add the crumbled feta, onion marmalade and piquanté peppers into a mixing bowl and combine.
Place the oil into a pot for shallow frying and bring to a medium to high heat.
Add the some of the filling, about 1 ½ Tbsp, to one corner of the pastry before brushing with the ends with butter and folding over to form a triangle. Continue folding the parcel onto itself, until the filling is enclosed by the pastry and seal the final fold off with some butter.
Continue folding the parcels until all the filling has been used.
To make the glaze, place the vinegar and honey into a sauce pot and allow to reduce for 15-20 minutes until thick and syrupy
Fry off the parcels in the preheated oil until golden brown in colour and serve with a drizzle of the honey and vinegar glaze.