Process the nuts, 2 tablespoons Natvia, butter and cinnamon in a food processor.
Add the rosewater gradually until it forms a rough paste that is the consistency of peanut butter.
Dust the work surface with 2 tablespoons of the remaining Natvia.
Place a sheet of pastry on top and use a rolling pin to gently press the pastry onto the Natvia.
Spread about one tablespoon of the nut mixture along one edge of the pastry, so that it covers about a quarter of the pastry sheet.
Do the same for the opposite side of the pastry. Fold the two paste-covered sides inwards so they meet at the middle of the pastry.
Then fold one paste-centered side over so it is sitting on the other.
You should now have a log of pastry that is the length of the pastry sheet and a quarter of the width.
Wrap this in cling film and refrigerate for at least 30 minutes.
Refrigeration makes the palmiers easier to cut and also maximizes the flakiness of the pastry.
Repeat for the other two sheets of pastry.
Preheat the oven to 200 degrees Celsius (180 fan-forced).
Line 3 trays with baking paper.
Take one of the pastry logs and cut into 1.5cm slices.
Place them facing cut-side up on trays about 1.5cm apart to allow for expansion.
Bake for 12 - 15 minutes or until golden.
Cool on rack and store in an airtight container, will stay crisp for about 5 days.
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