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Servings: 12


4 cups (16 ounces) Wisconsin ackawi cheese
1 pound shredded dough
1 cup butter, melted
1 cup sugar
1 piece (1 inch) lemon peel
1 tablespoon orange blossom water

Cooking Directions:

Slice cheese; place in container of cold water. Cover; refrigerate for several hours or overnight. Drain cheese. (This process removes the salty taste from the cheese.)

Crumble half of the shredded dough; sprinkle evenly in a 10x12-inch jelly roll pan. Cover evenly with cheese slices; crumble remaining half of dough over cheese. Cover evenly with melted butter; bake at 375°F for 35 to 45 minutes or until golden brown.

In a small saucepan, combine water, sugar and lemon peel; bring to a boil, stirring constantly. Reduce heat; simmer for 10 minutes or until slightly thickened. Remove from heat; add orange blossom water. Remove lemon peel; pour evenly over warm Konafa. Cover; let stand for 1 hour. Cut into 4x4-inch pieces before serving warm or cold.

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