Roll out 2 puff pastry sheets on a cookie sheet covered with parchment paper. Use a 4" round cookie cutter to cut out circles from pastry. Then, stack 2 pastry circles on top of each other and press down the outer edges with your fingertips. Then, put the stacked discs into the freezer.
Combine vanilla pudding mix according to package directions for pie filling with cold milk. Then, add 1 cup of Prairie Farms Sour Cream. Beat until pudding is smooth and thick. Put an icing bag with a large tip into a tall glass and fill with vanilla pudding. Then twist the end put in the fridge to set for 1 hour.
Heat up a deep fryer with canola or vegetable oil. Remove pastry discs from the freezer and add one at a time into the deep fryer and submerge for 2-4 minutes until golden brown. The pastry will puff up to double the size as it cooks. Remove from fryer and transfer onto a plate lined with a paper towel. Let cool for 5 minutes.
Insert tip of vanilla filling into the side of the pastry and fill with about 2 tbsp of vanilla filling. Sprinkle with powdered sugar and enjoy!