In a large mixing bowl, whisk together the flour, sugar, and salt. Use your fingertips or a pastry cutter to cut butter into the flour until incorporated (butter should be about pea-sized).

Slowly drizzle in cold milk and stir until a soft dough forms. You may need to get in with your hands to fully incorporate the milk.  

Transfer dough to a lightly floured surface. Form into a rough mound and divide in half. Flatten each half into a 1" thick disc and tightly wrap with plastic wrap. Refrigerate dough for at least 2 hours. 

Combine all filling ingredients in a medium-sized bowl. Set aside.  

Line a large baking sheet with parchment paper. Remove 1 dough disc from the fridge. Transfer to a lightly floured surface. Roll the dough out to an 8×6.5" rectangle. Cut off any rough edges. Cut into four, equal-sized small rectangles. Transfer the rectangles to prepared baking sheet. Transfer to the fridge. 

Repeat previous step with remaining dough disc. To half of the small rectangles, place 2 tbsp of filling into the center. Brush egg wash or non-dairy milk along the edges. Place another rectangle on top. Seal the strudel by crimping the edges with a fork. Pierce the center of each sealed strudel with the fork. Refrigerate shaped strudels for 15 minutes.  

Preheat the oven to 350°F. Before baking, brush each strudel with egg wash or non-dairy milk. Sprinkle over raw sugar. Bake toaster strudels for 30-32 minutes until golden brown. Cool for 15 minutes on the baking sheet.  

Add strudels to a wire cooling rack placed on top of a baking sheet. Melt white chocolate. Drizzle over white chocolate and sprinkle with chopped pistachios.