Press the chopped pistachios into the pastry cream, so that all the exposed pastry cream is coated in a layer of nuts.Repeat with the remaining 3 pastry rectangles and cannoli filling so that you have two Napoleons with 3 layers of puff pastry each.Press on the top of the Napoleon slightly just to evenly distribute the layers. Layer another rectangle of pastry over the filling, repeat with another 1/2-inch thick layer of cannoli filling and top with a third pastry rectangle. Lay one sheet of baked puff pastry on a serving dish and spread about a 1/2-inch thick layer of cannoli filling evenly over the top.Alternativly, chop the pistachios with a knife. Pulse 5 or 6 times just to break the nuts up into slightly smaller pieces. Add the pistachios to the bowl of a food processor fitted with the chopping blade.(At this point the filling can be refrigerated for up to 24 hours) Beat with an electric mixer until all the ingredients are completely incorporated and the mixture is smooth. Scoop the pastry cream into a large bowl and add the drained ricotta, mascarpone, lemon extract or oil, cinnamon, allspice, and almond extract.Add the ricotta cheese to a fine mesh strainer set over a bowl and let stand for 1 hour, stirring from time to time, to let the excess water drain out of it.Remove from the oven and let cool completely before assembly.Remove the top baking sheet and the top layer of parchment and bake for another 5-10 minutes, until the pastry is golden brown. This will prevent the puff pastry from rising too much and give the pastry nice, flaky layers. Cover the pastry with another sheet of parchment paper and lay another baking sheet on top.Lay the rectangles on the parchment covered baking sheet, spacing them about 1/4-inch apart.Unfold both sheets of pastry and divide each into thirds by cutting along the fold lines, giving you 6 rectangles of pastry.Preheat the oven to 400 degrees and cover a baking sheet with parchment paper.

Thaw the puff pastry according to the package directions.

Napoleon pastry