Place thawed dough sheets on top of each other, roll out 1/2 cm thick on floured work surface. For 8 pieces, cut out 16 circles, each 8 cm in diameter, place on baking sheet. Prick a few times with a fork. Sprinkle with powdered sugar. Bake at 200 degrees for about 15 minutes. Soak gelatine in cold wasaser. Stir lemon zest and juice with ricotta. Whip cream with sugar until stiff, fold in ricotta mixture. Melt the gelatine in a small saucepan and stir into the cream. Place in refrigerator for 15 minutes until slightly firm. Spread half of the pastry sheets 3 cm high with cream, cover with the remaining sheets.
Stir in ricotta, then whipped cream!
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