Pineapple and mint strudel

Place sugar, one litre of water and cinnamon stick in a saucepan and bring to the boil.
Once sugar has dissolved, add pineapple, mint and lemon juice and simmer for five minutes or until pineapple is tender. Drain pineapple and set aside.
Brush each pastry sheet with butter. Place one sheet over another one, overlapping the one edge by 4 cm.
Repeat with remaining sheets to form a rectangular shape. Spread with butter.
Spread drained pineapple over the pastry and sprinkle with brown sugar. Fold the two short sides over slightly to cover the filling.
Roll up the pastry from the long side to form a roll. Twist the roll inwards and place on a greased baking tray. Brush with butter.
Bake in preheated 200 °C oven for 30 to 35 minutes until golden.
Dust with icing sugar and serve warm with ice cream or sorbet.