1. pastry
Place flour, butter, and cream cheese in bowl. Use pastry blender to mix until mixture almost forms a ball. Shape into a ball and refrigerate for 1 hour or until well-chilled. Roll out on lightly floured surface.
2. filling
Roll and cut pastry to fit muffin/cupcake tins (makes 12 - 14). Melt butter in small saucepan. Remove from heat and stir in syrup, brown sugar, raisins, walnuts, vanilla and salt. Beat eggs slightly and add. Mix well. Spoon mixture into tins, filling to 2/3 full. Bake at 210°C for 20 min. or until pastry is golden. Loosen edges with knife, and allow to cool at least 10 minutes before removing from tins.