🇬🇷 Greece · Dessert
Roxakia: Syrupy Orange and Cocoa Rolls
By eatmundo · July 8, 2026
🇬🇷 GRRoxakia are delightful Greek pastries, famous for their striking two-tone spiral and delicate orange and cocoa flavors, all soaked in a luscious syrup. These sweet rolls are a unique dessert, offering a beautiful balance of citrus brightness and rich chocolate notes.
Ingredients
check them off as you prepareHow to Make It
- 1
First, prepare the syrup. In a medium saucepan, combine 500g sugar, 300ml water, 1 strip of orange peel, and 1 cinnamon stick. Bring to a boil, then reduce heat and simmer for 5 minutes. Remove from heat and let it cool completely while you prepare the rolls. The syrup must be cold when the Roxakia are hot.
- 2
To make the dough, in a large bowl, whisk together 100ml orange juice, 100ml olive oil, 200g sugar, 1 tsp baking powder, and 1/2 tsp baking soda until well combined. Gradually add 500g all-purpose flour, mixing until a soft, pliable dough forms. Knead lightly for a few minutes until smooth.
- 3
Divide the dough into two equal portions. Add 2 tbsp cocoa powder to one portion and knead until the cocoa is fully incorporated, creating a dark, chocolate-flavored dough. Leave the other portion plain for the orange dough.
- 4
On a lightly floured surface, roll out the plain orange dough into a thin rectangle, approximately 30x40 cm. Repeat with the cocoa dough, rolling it to the same size. Try to make them as even as possible for a beautiful spiral effect.
- 5
Carefully place the cocoa dough rectangle directly on top of the orange dough rectangle, aligning the edges. Gently press down to adhere the two layers together. This creates the distinctive two-tone base for your rolls.
- 6
Starting from one of the longer sides, tightly roll up the combined dough into a log. With a sharp knife, slice the log into pieces about 2-3 cm thick. Gently flatten each slice with your palm to create a round, spiral shape, taking care not to distort the layers too much.
- 7
Preheat your oven to 180°C (350°F). Arrange the Roxakia on a baking sheet lined with parchment paper, leaving a little space between them. Bake for 25-30 minutes, or until they are golden brown and cooked through. They should feel firm to the touch.
- 8
Immediately after taking the hot Roxakia out of the oven, immerse them one by one into the cold syrup. Let each roll soak for about 30-60 seconds, turning once, to absorb the syrup thoroughly. Transfer the syrupy Roxakia to a serving platter and let them cool completely before serving. The cooling time allows the flavors to meld beautifully.
Frequently Asked Questions
Why is it important for the syrup to be cold and the pastries hot?+
This temperature difference is crucial for the Roxakia to properly absorb the syrup. Hot pastries soak up cold syrup without becoming mushy, ensuring they remain tender yet firm. If both are hot, the pastries can disintegrate.
Can I use different flavorings instead of orange and cocoa?+
While orange and cocoa are traditional, you could experiment! Try lemon zest and vanilla in place of orange, or even a hint of mastic in the plain dough. The key is to maintain a contrasting flavor for the two dough layers.
How do I prevent the two dough layers from separating during rolling?+
Ensure both doughs are of similar consistency. After layering, gently roll over them with a rolling pin a few times before starting to roll them into a log. This helps them adhere better and prevents separation during slicing and baking.
How long do Roxakia last, and how should they be stored?+
Roxakia keep well at room temperature in an airtight container for up to a week. For longer storage, you can refrigerate them for up to two weeks, but they are best enjoyed fresh or within a few days of preparation.
🇬🇷 GRMundo Match
This dish doesn't have a strong Mundo Match yet — but here's the closest ingredient overlap we found across the world's cuisines.
