Greek Chocolate Syrup Rolls (Roxakia)
Ροξάκια RoxakiaSay it: roh-KSAH-kee-ah
Roxakia are small, syrup-soaked pastry rolls from Greece, a fixture of bakeries and family tables throughout the year. A soft, buttery dough is wrapped around a walnut-and-cinnamon filling, baked until golden, drenched in honeyed syrup, and finished with dark chocolate. Each bite is tender and nutty, with a sticky sweetness balanced by the chocolate and a hint of orange zest. They are a beloved treat with coffee or a glass of milk.
Greek Chocolate Syrup Rolls (Roxakia)
Ροξάκια, Roxakia
Pronounced roh-KSAH-kee-ah
- Serves
- 6
- Prep
- 40 min
- Cook
- 30 min
- Total
- 1 hr 10 min
- Level
- Medium
Allergens: contains gluten, milk, egg, nuts. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the dough
For the filling
For the syrup
For the chocolate glaze
Method
Whisk the flour, baking powder, and salt in a bowl. In a large bowl, beat the softened butter and sugar with an electric mixer until pale and fluffy, 2–3 minutes. Beat in the egg, yogurt, vanilla, and orange zest, then add the dry ingredients in two additions and mix just until a soft dough forms.
Shape the dough into a disk, wrap it in plastic, and chill for 30 minutes so it rolls easily.
For the filling, stir together the walnuts, sugar, and cinnamon in a small bowl.
Divide the dough into 3 pieces. On a lightly floured surface, roll one piece into a rectangle about 10 x 8 inches (25 x 20 cm) and 1/8 inch (3 mm) thick. Brush with melted butter, scatter over one-third of the filling, and press it lightly into the dough, leaving a 1/2-inch (1 cm) border.
Roll the dough up tightly from a long side into a log, then cut it crosswise into 3-inch (7.5 cm) rolls. Pinch the cut ends closed and place seam-side down on a parchment-lined baking sheet. Repeat with the remaining dough and filling.
Brush the rolls with melted butter and bake at 350°F (175°C) for 25–30 minutes, until deep golden and crisp at the edges.
While the rolls bake, make the syrup. combine the sugar, water, honey, orange peel, and lemon juice in a saucepan. Bring to a boil, then lower the heat and simmer for 5 minutes, until slightly thickened. Keep warm.
As soon as the rolls come out of the oven, pour the hot syrup over them, then let them stand for 20–30 minutes, turning once, until the syrup is absorbed and the rolls are glossy.
Melt the chocolate with the butter in a heatproof bowl set over simmering water. Dip one end of each cooled roll in the chocolate or drizzle it over the top. Let set on parchment paper before serving.
Regional variants
Some bakeries make plain syrup rolls without the walnut filling and finish them with chocolate; modern versions sometimes add a white-chocolate drizzle.
Cook's notes
- Keep the dough soft but not sticky; add flour only if it clings to your hands.
- Pour the syrup over the rolls while both are still hot so it soaks in evenly.
- Dark chocolate with 60–70% cocoa keeps the sweetness balanced.
Serve with
Greek coffee or a glass of cold milk.
Make ahead and storage
Store in an airtight container at room temperature for up to 3 days; refrigerate in hot weather.
