Cut each sheet of pastry into 3 strips. Peel the pineapple and cut into batons. Pick and roughly chop the mint.
Place a piece of pineapple on each strip of filo, sprinkle with fresh mint and then wrap the pastry up to form a spring roll shape.
Heat a frying pan and add peanut oil. Add the pineapple rolls to the pan and cook for 1 minute on each side or until golden brown. Place on kitchen towel to drain any grease.
Cut the vanilla pod in half and scrape out the seeds. Mix together the yogurt, cream, sugar and the vanilla seeds. Pour the mixture into a siphon and charge with gas.
Serve the crispy pineapple rolls with the yogurt and vanilla emulsion.
«These crisp rolls can be cooked in a deep fat fryer or baked in the oven. If you do not have a siphon, omit the cream from the recipe and simply mix the vanilla and sugar into the yogurt and serve alongside.»