Puff Pastry Apple Galette

Place sliced apples, brown sugar, cornstarch, cinnamon, cloves, nutmeg, salt and lemon juice in a medium saucepan. Cooking over medium heat, bring to a boil, then reduce heat to low and simmer until thickened, about 10 minutes.
Once thickened, remove from heat, stir in vanilla and allow to cool completely, this should take about 20 minutes.
Place thawed puff pastry on a piece of parchment paper and roll out to form a larger rectangle. Transfer the parchment paper with the rolled pastry dough to a cookie sheet.
Spoon apple filling into the center of the puff pastry, making sure to leave a 2-3 inch border around the edges. Brush the inside edges with the whisked egg.
Fold the edges of the dough over, overlapping as needed. Brush the top and sides of the dough with more egg and sprinkle all along with turbinado sugar. Place the prepared galette into your fridge or freezer for about twenty minutes to firm up the pastry dough again.
Preheat oven to 400°F. Once the oven is hot and the galette is chilled, bake for 22-26 minutes, or until it's golden brown all along the top. Allow to cool before cutting.