Step 1

In a large bowl, combine the flour, baking powder, and salt.

Step 2

Add the cold, cubed butter to the flour mixture and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.

Step 3

In a separate bowl, whisk together the sour cream, egg, and vanilla extract.

Step 4

Add the wet ingredients to the dry ingredients and mix just until the dough comes together. Be careful not to overmix.

Step 5

Wrap the dough in plastic wrap and refrigerate for at least 1 hour.

Step 6

*Prepare the Vanilla Pudding:*

Step 7

In a saucepan, whisk together the milk, granulated sugar, cornstarch, salt, and egg yolk.

Step 8

Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.

Step 9

Remove from heat and stir in the vanilla extract and butter until smooth.

Step 10

Transfer the pudding to a bowl and let it cool to room temperature.

Step 11

On a lightly floured surface, roll out the chilled dough to about 1/4-inch thickness.

Step 12

Using a 2-inch round cookie cutter, cut out circles from the dough.

Step 13

Place a small spoonful of the cooled vanilla pudding in the center of each dough circle.

Step 14

Fold the dough over the pudding to create a half-moon shape, and press the edges to seal. Use a fork to crimp the edges.

Step 15

In a shallow bowl, mix together the granulated sugar and cinnamon.

Step 16

Roll each popper in the cinnamon sugar mixture to coat evenly.

Step 17

In a large skillet or deep fryer, heat about 1 inch of vegetable oil to 350°F (175°C).

Step 18

Carefully place the poppers in the hot oil and fry for about 2-3 minutes on each side, or until golden brown and crispy.

Step 19

Remove the poppers from the oil using a slotted spoon and place them on a paper towel-lined plate to drain excess oil.

Step 20

Dust the poppers with powdered sugar, if desired.

Step 21

Serve the Vanilla Pudding Poppers warm and enjoy your delicious treat!