Oran was historically a major center for apricot production. The pastry was created in the 19th century when French colonists introduced
crème pâtissière to the region. The resulting pastry, characterized by its signature halved apricots nestled in custard-filled puff pastry, became a staple of
Pied-Noir cuisine and remains a popular
viennoiserie in both Algeria and France today. ==References==