Preheat the oven to gas 4, 180°C, fan 160°C.
Place the cranberries and brandy in a glass dish. Cover with cling film and microwave on the highest temperature for 1 minute. Remove and set aside.
Cook the pasta according to the packet instructions and drain. Using an electric mixer, whisk the eggs and sugar together until thick. Add the cream cheese, sour cream and vanilla essence and whisk until well combined. Stir in the cranberries and brandy. Pour this cheese mixture into the dish of drained noodles and stir together.
Grease a 1.5 litre casserole dish about 21 x 21cm. Pour the pasta mixture in to the greased dish. Bake 40 minutes or until set.
Brush the top of the kugel with apricot jam. Return to the oven for a final 10 minutes so the topping becomes crisp and golden.
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