Thaw phyllo sheets according to package instructions in the refrigerator overnight or on the counter for a few hours. Keep them covered with a slightly damp towel while working to prevent drying.

make pistachio filling

In a bowl combine the coarsely chopped pistachios, powdered sugar, and orange zest. Toss to evenly distribute the sugar and zest through the nuts.

build nests

Preheat oven to 350°F (175°C). Lay out one phyllo sheet on a clean work surface and lightly brush it with melted butter. Fold the sheet in half lengthwise, brush again with butter, then cut into 2 equal strips crosswise (you will have 16 strips total from 8 sheets). Take two strips, place one on top of the other at a slight angle to create a small cross, and begin loosely rolling and folding them into a small cup/nest shape about 2 inches (5 cm) across, leaving the center open. Brush the exterior and interior of each formed nest with more melted butter as needed to seal layers.

egg white glaze

Lightly beat the egg white until just frothy. Using a pastry brush, lightly brush a small amount on the exposed top edges of each nest to help them hold shape and create a slight gloss in the finished bake.

bake nests

Place formed nests on a parchment-lined baking sheet. Bake for 10–12 minutes, until the phyllo is golden brown and crisp. Rotate the pan halfway through for even color. Watch carefully—thin phyllo browns quickly.

fill and garnish

Allow the baked nests to cool for 2–3 minutes on the pan, then transfer to a rack. While still slightly warm, spoon about 1 tablespoon of the pistachio filling into the center of each nest (the filling should be moist but not wet). Top each filled nest with 2 toasted whole pistachios as garnish.

Orange blossom syrup

Combine the granulated sugar and water in a small saucepan over medium heat. Stir until the sugar dissolves completely and the mixture comes to a gentle simmer.

Once simmering, reduce heat to low and let the syrup simmer gently for 5 minutes to slightly thicken. Remove from heat and stir in the lemon juice and orange blossom water. Let the syrup cool to warm (not cold) before using.

finish with syrup

To finish, spoon about 1 teaspoon of warm orange blossom syrup into the center of each pistachio-filled nest, allowing some to soak into the phyllo without making it soggy. Serve the Bird's Nest at room temperature within 2–3 hours of adding the syrup for optimal crispness. Leftover syrup can be refrigerated up to 1 week.