Make the Galettes: Lightly flour a work surface and place your dough disc on top. Using a
rolling pin, roll out your dough to a 1/4 to 1/3 inch thick. Make sure to turn your dough as you're rolling it out to prevent dough from sticking on the counter. Use a
4 1/2-inch cookie cutter or a small bowl to cut out small circles. Place dough circles onto lined baking sheets. Place 2 to 3 tablespoons of fruit filling in the center of each dough circle. Leave about an inch of space around the perimeter of the circle. Fold the dough towards the center and create pleats around the edge. Brush egg wash over the folded dough and sprinkle turbinado sugar on top.