Whole Wheat Wojapi and Cinnamon Hand Pies

Preheat oven to 425 F.

Wash hands with soap and water.

In a large bowl, whisk together the flours, salt, baking powder and cinnamon. Add the cold butter and using a pastry cutter or your hands, incorporate until a crumbly mixture forms with pea-size butter particles. Stir in yogurt, then turn out onto a work surface and knead.

Shape the dough into an 8" log and then roll out into an 8-by-12-inch rectangle. Dust with all-purpose flour and fold in three, like a letter. Flip the dough over and roll into another 8-by-12-inch rectangle. Fold in three again. Wrap in plastic wrap and chill for at least one hour.

Roll dough out into a 14-by-14-inch square. Cut dough into 16 equal squares.

Scoop 1-2 teaspoons of Wojapi onto 8 of the squares. Cut a slit diagonally in the middle of the 8 empty squares only an inch or so wide, making sure not to cut all the way to the edge. Place the cut squares on top of the Wojapi-filled squares and use the fork tines to seal the edges by pressing down.

Place the pies onto a cookie sheet lined with parchment paper.

In a small bowl, beat the egg yolk and use a pastry brush or spoon to brush or pour over the pies. Sprinkle with sugar and bake for 18-20 minutes.