Espresso and Lime

Berry Compote
1 Combine 3 cups of fresh fruit, 1 tablespoon of lemon zest, 1/2 cup of granulated sugar, 2 teaspoons of vanilla extract and 2 tablespoons of cranberry juice in a medium saucepan and place over medium heat
2 Combine 1 tablespoon of cornstarch with the remaining 1 tablespoon of cranberry juice and whisk until smooth
3 Once the berry mixture is simmering and the sugar has dissolved, stir in the cornstarch mixture and cook for another 30 seconds
4 Remove the pan from the heat and transfer the berry compote into a glass bowl to cool 
Cream Cheese Filling
1 Combine 8 ounces of softened cream cheese with 2 teaspoons of vanilla extract and 3 tablespoons of confectioners sugar in a small bowl
2 Stir until fully incorporated and smooth
Danish
1 Preheat your oven to 425 degrees
2 Unroll the sheet of chilled puff pastry
3 Cut the puff pastry into your desired shape (for example, use a 3 inch cookie cutter to form round danishes or cut squares or rectangles out of the sheet with a sharp knife)
4 Transfer the cut puff pastry pieces onto a parchment lined baking sheet
5 Using a sharp knife, score a line 3/4" of an inch inside the outer edge forming a 3/4" boarder around each piece (see photos above)
6 Poke the inner portion of the puff pastry with a fork (see photos above)
7 Whisk the egg until smooth and brush the boarder of each piece with the whisked egg
8 Spread a bit of the cream cheese filling over the interior portion of each piece of puff pastry
9 Sprinkle the exterior edge of each piece with turbinado sugar
10 Bake on a center rack at 425 degrees for 20 minutes or until the edges are puffed and golden brown
11 Once finished, transfer the pastry onto a cooling rack
12 Cool for 10 minutes and then top with berry compote
13 Dust with confectioners sugar and serve warm or at room temperature 
14 Store leftovers in an airtight container in the refrigerator