Caramel Apple Pinwheel Shortcake
Cook time: 
Total time: 
Serves: 8 servings
  • 1½ cups flour
  • 1½ tsp baking powder
  • ½ tsp salt
  • 2 Tbsp SACO Cultured Buttermilk Blend
  • ½ cup shortening
  • ½ cup water
  • 1 Tbsp butter, melted
  • ⅓ cup brown sugar, firmly packed
  • 21 oz apple pie filling
  • 16 oz caramel ice cream topping
  • 1 cup heavy whipped cream
  • 3 Tbsp sugar
  • ½ cup salted peanuts, chopped
  1. Preheat oven to 450°F.
  2. Combine flour, baking powder, salt and Saco Cultured Buttermilk Blend; cut in shortening with a pastry blender until it resembles coarse meal.
  3. Gradually add enough water to form a soft dough, stirring just until dry ingredients are moistened. Turn dough out onto a floured surface, knead 4 or 5 times; roll dough to an 11 x 8 inch rectangle. Combine butter and brown sugar; spread evenly over dough.
  4. Roll up jellyroll fashion, starting at narrow edge.
  5. Pinch seams together; cut into 1 inch slices.
  6. Place on baking sheet.
  7. Bake for 18 minutes or until lightly browned.
  8. In a separate bowl whip the cream and sugar together.
  9. Top pinwheels with apple pie filling, 2 Tbsp of caramel topping, whipping cream and chopped peanuts.
Recipe by SacoFoods at